Amicability and Flexibility are KEY for this position - and are just as important to us as your experience. References will be checked.Prep lists, prep and overseeing prep team for weddings and catered events, overseeing inventory management and food ordering, cheffing up to 2 caterings per week.Culinary degree with/or professional experience and knowledge.We have an awesome team of people that enjoy working together. We're looking for somebody that is RELIABLE, an efficient worker and fast learner to join us. Teamwork is imperative here. You MUST be able to work respectfully with others with a common goal. No drama please. We value all team members, pay them fairly and treat them all with respect. We expect all staff to treat each other and communicate with each other respectfully.Must have flexibility in Schedule. Schedule varies week to week dependent on workload and events booked. WEEKEND HOURS MANDATORY (at least 1 weekend day) for event execution with 2 to 4 weekday daytimes.Legal documents necessary to work in USA. Criminal background check before hiring.Please e-mail resume and cover letter. NO phone calls. Thank you!Competitive Salary/Wages - dependent on what you bring to the table.
Oct 14, 2019
Full time
Amicability and Flexibility are KEY for this position - and are just as important to us as your experience. References will be checked.Prep lists, prep and overseeing prep team for weddings and catered events, overseeing inventory management and food ordering, cheffing up to 2 caterings per week.Culinary degree with/or professional experience and knowledge.We have an awesome team of people that enjoy working together. We're looking for somebody that is RELIABLE, an efficient worker and fast learner to join us. Teamwork is imperative here. You MUST be able to work respectfully with others with a common goal. No drama please. We value all team members, pay them fairly and treat them all with respect. We expect all staff to treat each other and communicate with each other respectfully.Must have flexibility in Schedule. Schedule varies week to week dependent on workload and events booked. WEEKEND HOURS MANDATORY (at least 1 weekend day) for event execution with 2 to 4 weekday daytimes.Legal documents necessary to work in USA. Criminal background check before hiring.Please e-mail resume and cover letter. NO phone calls. Thank you!Competitive Salary/Wages - dependent on what you bring to the table.
Role and Responsibilities Position Summary: The Sous Chef supports the Chef and the rest of the management team in the areas of menu development, supply, quality, cost-control, and the hiring and development hourly Crew-members in the kitchen. Sous Chef Responsibilities: Monitor and ensure quality, effective, and efficient kitchen operations Ability to oversee and run multiple food units with different menus Complete menu theoretical Ensure that production of all food adheres to the strictest of company specifications Recommend menu development as appropriate for the restaurant concept Ensure food preparation, ingredient freshness and control, proper cooking, presentation, and customer satisfaction Lead line-cook position when/if needed Accountable and responsible for Food and Labor cost Create and execute Weekly Specials Maintain complete contact with Vendors and Business partners Ensure and maintain company, state, and local standards of sanitation Ensure company and airport standards of security Ensure standards of cleanliness and organization in the kitchen Maintain inventory: order, receive, and account for all food products and purchases Ensure hiring most qualified, highest quality, and most professional personnel Train, monitor, evaluate, and manage kitchen staff performance following company policies and procedures Schedule all kitchen/utility staff weekly, ensuring cost-effective and efficient staffing and adherence to labor budgets Lead effective staff communication meetings regularly Monitor kitchen postings for compliance and communication Maintain regular communication with Restaurant Manager/Team Leader and Terminal Director Keep abreast of changes in food compliance and company standards and practices Sous Chef Qualifications and Education Requirements Education: Culinary Arts degree Sous Chef Qualifications: Professional culinary training and experience Exemplary product knowledge, skill, and presentation Creative and innovative within brand protocols Knowledge of and commitment to food sanitation and kitchen safety Ability to close or open the kitchen with flexible scheduling Complete understanding of documentation and coaching of hourly crew members Excellent interpersonal skills Ability to hire, train, and supervise kitchen crew members Ability to work as part of the restaurant, crew, and management team Commitment to company protocols, food excellence, and leadership Highly motivated Excellent verbal and written communications skills A consistent role model for the rest of the crew High integrity and work ethic Highly self-motivated
Oct 14, 2019
Full time
Role and Responsibilities Position Summary: The Sous Chef supports the Chef and the rest of the management team in the areas of menu development, supply, quality, cost-control, and the hiring and development hourly Crew-members in the kitchen. Sous Chef Responsibilities: Monitor and ensure quality, effective, and efficient kitchen operations Ability to oversee and run multiple food units with different menus Complete menu theoretical Ensure that production of all food adheres to the strictest of company specifications Recommend menu development as appropriate for the restaurant concept Ensure food preparation, ingredient freshness and control, proper cooking, presentation, and customer satisfaction Lead line-cook position when/if needed Accountable and responsible for Food and Labor cost Create and execute Weekly Specials Maintain complete contact with Vendors and Business partners Ensure and maintain company, state, and local standards of sanitation Ensure company and airport standards of security Ensure standards of cleanliness and organization in the kitchen Maintain inventory: order, receive, and account for all food products and purchases Ensure hiring most qualified, highest quality, and most professional personnel Train, monitor, evaluate, and manage kitchen staff performance following company policies and procedures Schedule all kitchen/utility staff weekly, ensuring cost-effective and efficient staffing and adherence to labor budgets Lead effective staff communication meetings regularly Monitor kitchen postings for compliance and communication Maintain regular communication with Restaurant Manager/Team Leader and Terminal Director Keep abreast of changes in food compliance and company standards and practices Sous Chef Qualifications and Education Requirements Education: Culinary Arts degree Sous Chef Qualifications: Professional culinary training and experience Exemplary product knowledge, skill, and presentation Creative and innovative within brand protocols Knowledge of and commitment to food sanitation and kitchen safety Ability to close or open the kitchen with flexible scheduling Complete understanding of documentation and coaching of hourly crew members Excellent interpersonal skills Ability to hire, train, and supervise kitchen crew members Ability to work as part of the restaurant, crew, and management team Commitment to company protocols, food excellence, and leadership Highly motivated Excellent verbal and written communications skills A consistent role model for the rest of the crew High integrity and work ethic Highly self-motivated
Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: •Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work •Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures •Assists with menu planning, inventory, and managing of supplies •Maintains effective cost control, service and quality standards to produce maximum sales and profits •Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards •May serve as a resource to others in the resolution of complex problems and issues •Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen •Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager •Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Requirements Minimum Qualifications, Knowledge, Skills, and Work Environment: •Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus •Requires 3 to 5 years experience with kitchen operations and staff supervision •Must be certified in Serve Safe Management certification course •Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent •Demonstrates organization and multi-project time/issue management •Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Oct 14, 2019
Full time
Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: •Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work •Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures •Assists with menu planning, inventory, and managing of supplies •Maintains effective cost control, service and quality standards to produce maximum sales and profits •Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards •May serve as a resource to others in the resolution of complex problems and issues •Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen •Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager •Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Requirements Minimum Qualifications, Knowledge, Skills, and Work Environment: •Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus •Requires 3 to 5 years experience with kitchen operations and staff supervision •Must be certified in Serve Safe Management certification course •Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent •Demonstrates organization and multi-project time/issue management •Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Skilled in production and prep that will maintain a high culinary standard Superior communication skills with vendors as well as team members Ability to lead an experienced, professional and high-volume BOH team Experienced in running back of house systems with a strong attention to detail Click Here Joe's Seafood, Prime Steak & Stone Crab We Offer: Competitive pay Quarterly bonus program Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) "We recognize that growth and development is a process that never ends, that relationships need constant nurturing, and that improvement is always possible." Richard Melman, LEYE founder Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. POSITION SUMMARY: ESSENTIAL FUNCTIONS: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift. Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. GENERAL RULES Get along with others and be a team player. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
Oct 14, 2019
Full time
Skilled in production and prep that will maintain a high culinary standard Superior communication skills with vendors as well as team members Ability to lead an experienced, professional and high-volume BOH team Experienced in running back of house systems with a strong attention to detail Click Here Joe's Seafood, Prime Steak & Stone Crab We Offer: Competitive pay Quarterly bonus program Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) "We recognize that growth and development is a process that never ends, that relationships need constant nurturing, and that improvement is always possible." Richard Melman, LEYE founder Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. POSITION SUMMARY: ESSENTIAL FUNCTIONS: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift. Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. GENERAL RULES Get along with others and be a team player. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
Four Seasons Hotels Limited
Lanai City, HI 96763, USA
Aloha! Four Seasons Resorts Lana'i is seeking a Sous Chef JOIN OUR 'OHANA The Sous Chef holds a junior management position within the kitchen department, reporting to the Executive Sous Chef and Executive Chef, and is responsible for supervising the day-to-day running of either the banqueting kitchen or the restaurant kitchen in the Hotel or Resort. The management of food costs and production control are important to reduce wastage in addition to the culinary training that the Sous Chef provides for all kitchen employees on a daily basis. We are looking for individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic. Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Supervisory and management experience is required and culinary qualifications are essential. Attendance for training and special events is required. US work authorization is required unless candidate is currently in a managerial position at a Four Seasons location. Current Four Seasons managers may qualify for L-1 visa sponsorship. Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. FOUR SEASONS HOTEL LANA'I AT KO'ELE, A SENSEI RETREAT Rich wellness traditions combine with serene architecture and a lush island setting to create a true Hawaiian sanctuary at Four Seasons Hotel Lana'i at Ko'ele. A world-class luxury hospitality company, along with renowned health experts and culinary leader Nobu join together to offer a new evidence-led approach to wellbeing that is centered around three practices: movement, nourishment, and rest, all in a luxurious setting filled with beauty. Join the Four Seasons Resort Lana'i ohana (team) as we launch this incredible new retreat offering Learn more about what it's like to work at Four Seasons Resorts Lana'i, visit us: Twitter: Facebook: Instagram: FOUR SEASONS HOTELS & RESORTS Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. The deeply instilled Four Seasons culture is personified by its employees - people who share a single focus and are inspired to offer great service. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Learn more about what it is like to work at Four Seasons, visit us: WHAT TO EXPECT Competitive Salary & Wages Competitive Benefits Paid Time Off and Holiday Pay Excellent Training and Development opportunities Complimentary Accommodation at other Four Seasons Hotels and Resorts Complimentary Dry Cleaning for Employee Uniforms Complimentary Employee Meals Employee Recognition Programs We look forward to receiving your application, mahalo! Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
Oct 14, 2019
Full time
Aloha! Four Seasons Resorts Lana'i is seeking a Sous Chef JOIN OUR 'OHANA The Sous Chef holds a junior management position within the kitchen department, reporting to the Executive Sous Chef and Executive Chef, and is responsible for supervising the day-to-day running of either the banqueting kitchen or the restaurant kitchen in the Hotel or Resort. The management of food costs and production control are important to reduce wastage in addition to the culinary training that the Sous Chef provides for all kitchen employees on a daily basis. We are looking for individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic. Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Supervisory and management experience is required and culinary qualifications are essential. Attendance for training and special events is required. US work authorization is required unless candidate is currently in a managerial position at a Four Seasons location. Current Four Seasons managers may qualify for L-1 visa sponsorship. Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. FOUR SEASONS HOTEL LANA'I AT KO'ELE, A SENSEI RETREAT Rich wellness traditions combine with serene architecture and a lush island setting to create a true Hawaiian sanctuary at Four Seasons Hotel Lana'i at Ko'ele. A world-class luxury hospitality company, along with renowned health experts and culinary leader Nobu join together to offer a new evidence-led approach to wellbeing that is centered around three practices: movement, nourishment, and rest, all in a luxurious setting filled with beauty. Join the Four Seasons Resort Lana'i ohana (team) as we launch this incredible new retreat offering Learn more about what it's like to work at Four Seasons Resorts Lana'i, visit us: Twitter: Facebook: Instagram: FOUR SEASONS HOTELS & RESORTS Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. The deeply instilled Four Seasons culture is personified by its employees - people who share a single focus and are inspired to offer great service. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Learn more about what it is like to work at Four Seasons, visit us: WHAT TO EXPECT Competitive Salary & Wages Competitive Benefits Paid Time Off and Holiday Pay Excellent Training and Development opportunities Complimentary Accommodation at other Four Seasons Hotels and Resorts Complimentary Dry Cleaning for Employee Uniforms Complimentary Employee Meals Employee Recognition Programs We look forward to receiving your application, mahalo! Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
Tracking Code 3776-574 Job Description Role Purpose Statement: Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle) Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of direct reports Other duties as deemed necessary Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Guide, motivate and develop staff within the Human Resources policies Make the company's values and management principles live in the department(s) Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations Required Skills Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Practical experience in Halal Food Standards and Preparation Strong knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong communication and organizational skills Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications
Oct 14, 2019
Full time
Tracking Code 3776-574 Job Description Role Purpose Statement: Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle) Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of direct reports Other duties as deemed necessary Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Guide, motivate and develop staff within the Human Resources policies Make the company's values and management principles live in the department(s) Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations Required Skills Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Practical experience in Halal Food Standards and Preparation Strong knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong communication and organizational skills Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications
Key tasks Please click on APPLY ON THE BRAND WEBSITE to see the job description. As a recognized leader in the global luxury hospitality industry, Fairmont is committed to a growth strategy that builds on our strong partnerships with owners and connects us with new development partners. In addition to groundbreaking design of new hotels, a particular strength of Fairmont is in repositioning historic hotels to achieve continued growth and success while embracing the future. We will open more than 20 hotels in the next four years, some to be icons of the future and many with existing Fairmont hotel owners. Each new property will leverage our brand's global expertise in creating hotels that are situated in the heart of their destination, allowing us to connect with sophisticated travelers, delivering on our worldwide reputation as a gateway to unforgettable experiences.
Oct 14, 2019
Full time
Key tasks Please click on APPLY ON THE BRAND WEBSITE to see the job description. As a recognized leader in the global luxury hospitality industry, Fairmont is committed to a growth strategy that builds on our strong partnerships with owners and connects us with new development partners. In addition to groundbreaking design of new hotels, a particular strength of Fairmont is in repositioning historic hotels to achieve continued growth and success while embracing the future. We will open more than 20 hotels in the next four years, some to be icons of the future and many with existing Fairmont hotel owners. Each new property will leverage our brand's global expertise in creating hotels that are situated in the heart of their destination, allowing us to connect with sophisticated travelers, delivering on our worldwide reputation as a gateway to unforgettable experiences.
General Purpose: A Sous Chef has worked very hard to get where he/she is and a new sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC) or Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. Sous chef is one of the key positions in the kitchen. Specific Responsibilities: Owns service period and crew. Able to be multifaceted with eyes on all kitchen activity. Knows strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom having set clear expectations for the finished product. Available to assist line staff with recipe techniques and station prep, and to answer any questions they may have. Abreast of all menu changes, regardless of service period. Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events. Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinate with CDC on supervision of stewarding department. Maintains clean and organized walk-ins & dry storage area. Orders daily and weekly product in conjunction with CDC. Stays aware of food and labor costs and makes efforts to control these in their particular service periods. Collaborates with CDC and/or EC on menu development and engineering. Qualifications: Minimum of two years' experience in a fine dining restaurant environment. Understanding of professional cooking and knife handling skills. Knowledge of safety, sanitation and food handling processes. Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Excellent communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c. Must pass a background check. Travel Requirements: As needed. 21c Museum Hotels
Oct 14, 2019
Full time
General Purpose: A Sous Chef has worked very hard to get where he/she is and a new sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC) or Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. Sous chef is one of the key positions in the kitchen. Specific Responsibilities: Owns service period and crew. Able to be multifaceted with eyes on all kitchen activity. Knows strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom having set clear expectations for the finished product. Available to assist line staff with recipe techniques and station prep, and to answer any questions they may have. Abreast of all menu changes, regardless of service period. Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events. Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinate with CDC on supervision of stewarding department. Maintains clean and organized walk-ins & dry storage area. Orders daily and weekly product in conjunction with CDC. Stays aware of food and labor costs and makes efforts to control these in their particular service periods. Collaborates with CDC and/or EC on menu development and engineering. Qualifications: Minimum of two years' experience in a fine dining restaurant environment. Understanding of professional cooking and knife handling skills. Knowledge of safety, sanitation and food handling processes. Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Excellent communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c. Must pass a background check. Travel Requirements: As needed. 21c Museum Hotels
Start Your Journey With Us At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. 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.
Oct 14, 2019
Full time
Start Your Journey With Us At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. 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.
Company Overview Four Corner's is one of Chicago's leading hospitality groups that owns and operates unique establishments, each thoughtfully created to offer an authentic social experience, approachable fare and superior service. Established in 2001, we have grown from our first neighborhood bar in Lakeview to our current portfolio of 15 venues in Chicago. Over the years, we've evolved our portfolio by partnering with prominent industry entrepreneurs such as the Tao Group, Hogsalt, Boka Restaurant Group, Heisler Hospitality and Hickory Street Capital to cultivate one-of-a-kind venues tailored to the local markets. Job Summary Sous Chef position for a reliable individual looking to expand their culinary skills and grow with us. The Sous Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. The Sous Chef will report to the Executive Chef at Highline. Responsibilities and Duties Successful culinary production operation under the direction of the Executive ChefOpportunity to serve as the kitchen head for culinary operations in the absences of Executive ChefStaying up to date on dining trends and new techniquesManage areas of profit, stock, wastage control, hygiene practices and training within the kitchenEnsure all products are prepared in a consistent manner and meet departmental appearance/quality standardsThe ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalismA flexible schedule with the ability to work day, evening and weekend hours as business needs requireEnsures compliance with food handling and sanitation standards​ Desired Skills 3+ years of industry and culinary experience in a similar roleAbility to efficiently identify issues and problem solveCommitment to quality, accuracy, timeliness and resultsAn effective communicator with a positive attitude and a team player mentalityAdvanced troubleshooting and multi-tasking skills, ability to prioritize Benefits and Perks Health and Dental Insurance 401K Benefits Company wide Food & Beverage allowance Food and Beverage Discount
Oct 14, 2019
Full time
Company Overview Four Corner's is one of Chicago's leading hospitality groups that owns and operates unique establishments, each thoughtfully created to offer an authentic social experience, approachable fare and superior service. Established in 2001, we have grown from our first neighborhood bar in Lakeview to our current portfolio of 15 venues in Chicago. Over the years, we've evolved our portfolio by partnering with prominent industry entrepreneurs such as the Tao Group, Hogsalt, Boka Restaurant Group, Heisler Hospitality and Hickory Street Capital to cultivate one-of-a-kind venues tailored to the local markets. Job Summary Sous Chef position for a reliable individual looking to expand their culinary skills and grow with us. The Sous Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. The Sous Chef will report to the Executive Chef at Highline. Responsibilities and Duties Successful culinary production operation under the direction of the Executive ChefOpportunity to serve as the kitchen head for culinary operations in the absences of Executive ChefStaying up to date on dining trends and new techniquesManage areas of profit, stock, wastage control, hygiene practices and training within the kitchenEnsure all products are prepared in a consistent manner and meet departmental appearance/quality standardsThe ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalismA flexible schedule with the ability to work day, evening and weekend hours as business needs requireEnsures compliance with food handling and sanitation standards​ Desired Skills 3+ years of industry and culinary experience in a similar roleAbility to efficiently identify issues and problem solveCommitment to quality, accuracy, timeliness and resultsAn effective communicator with a positive attitude and a team player mentalityAdvanced troubleshooting and multi-tasking skills, ability to prioritize Benefits and Perks Health and Dental Insurance 401K Benefits Company wide Food & Beverage allowance Food and Beverage Discount
We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's in our scratch based kitchen! Accepting Applications for Executive Sous Chef CandidatesGuests come to us hungry for the experience of an authentic Italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.
Oct 14, 2019
Full time
We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's in our scratch based kitchen! Accepting Applications for Executive Sous Chef CandidatesGuests come to us hungry for the experience of an authentic Italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.
With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.
Oct 14, 2019
Full time
With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.
Make a meaningful impact as a Wholesale Productions Sous Chef with Union Square Events Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few! Union Square Events is looking for a Wholesale Production Sous Chef . This role is responsible for running the day to day food production for our many wholesale accounts which range from stadiums and arenas to first class airline food services. We are a Values-Driven Company that is committed to creating great work experiences for our people with lots of growth opportunities for advancement. As an important member of our team, you'll receive: Full Health, Dental, and Vision insurance Paid Time Off to support you in having an active life outside of work Paid Parental Leave Money to spend in our restaurants and a 20% discount (and we've won 28 James Beard awards) Discounts toward gym memberships, spas, transit passes and hotels - just to name a few… Matched 401(k) to help you invest in your future- and you can take it with you when you leave Access to more than 50 Learning and Development programs to support your growth & development Access to Mentor Programs and Career Development advice to help you navigate your career options with us What You Bring to the Table Commitment to embodying our Family Values of : Integrity - Doing the right things always- using sound judgement- even when no one is looking Excellence - Doing what needs to be done, as well as it can possibly be done Hospitality - Doing all that can be done for others- and more than in expected- in thoughtful ways that let people know you are on their side Entrepreneurial Spirit - Seeing opportunities others haven't-and creating opportunities others wish they'd thought of first Key Responsibilities: Working with the Executive sous chef of Wholesale on recipe execution and production schedules Maintaining kitchen standards of cleanliness, organization and workflow Keeping their team on track with their production schedule The development and training of the kitchen staff General administrative duties Ideally, You Also Have: 2+ years in culinary management Ability to lead employees and a willingness to get your hands dirty Basic Computer Skills ( Microsoft Office, CaterXpert preferred) NYC DOH food handler's license Fine dining experience, a plus Skills & Requirements Qualifications Union Square Events (USE) is the catering and venue hospitality business from Danny Meyer's Union Square Hospitality Group (USHG). Based in Manhattan's Hudson Yards, USE creates experiences to savor that are rooted in USHG's 30-year heritage of culinary excellence and Enlightened Hospitality. Through collaborations with a diverse portfolio of best in class clients and business partners, USE produces one-of-a-kind catered events and unparalleled dining experiences within a variety of cultural, corporate and entertainment venues throughout New York City. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
Oct 14, 2019
Full time
Make a meaningful impact as a Wholesale Productions Sous Chef with Union Square Events Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes, and bars such as Gramercy Tavern, Maialino, The Modern, Marta and Porchlight to name a few! Union Square Events is looking for a Wholesale Production Sous Chef . This role is responsible for running the day to day food production for our many wholesale accounts which range from stadiums and arenas to first class airline food services. We are a Values-Driven Company that is committed to creating great work experiences for our people with lots of growth opportunities for advancement. As an important member of our team, you'll receive: Full Health, Dental, and Vision insurance Paid Time Off to support you in having an active life outside of work Paid Parental Leave Money to spend in our restaurants and a 20% discount (and we've won 28 James Beard awards) Discounts toward gym memberships, spas, transit passes and hotels - just to name a few… Matched 401(k) to help you invest in your future- and you can take it with you when you leave Access to more than 50 Learning and Development programs to support your growth & development Access to Mentor Programs and Career Development advice to help you navigate your career options with us What You Bring to the Table Commitment to embodying our Family Values of : Integrity - Doing the right things always- using sound judgement- even when no one is looking Excellence - Doing what needs to be done, as well as it can possibly be done Hospitality - Doing all that can be done for others- and more than in expected- in thoughtful ways that let people know you are on their side Entrepreneurial Spirit - Seeing opportunities others haven't-and creating opportunities others wish they'd thought of first Key Responsibilities: Working with the Executive sous chef of Wholesale on recipe execution and production schedules Maintaining kitchen standards of cleanliness, organization and workflow Keeping their team on track with their production schedule The development and training of the kitchen staff General administrative duties Ideally, You Also Have: 2+ years in culinary management Ability to lead employees and a willingness to get your hands dirty Basic Computer Skills ( Microsoft Office, CaterXpert preferred) NYC DOH food handler's license Fine dining experience, a plus Skills & Requirements Qualifications Union Square Events (USE) is the catering and venue hospitality business from Danny Meyer's Union Square Hospitality Group (USHG). Based in Manhattan's Hudson Yards, USE creates experiences to savor that are rooted in USHG's 30-year heritage of culinary excellence and Enlightened Hospitality. Through collaborations with a diverse portfolio of best in class clients and business partners, USE produces one-of-a-kind catered events and unparalleled dining experiences within a variety of cultural, corporate and entertainment venues throughout New York City. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.
Oct 14, 2019
Full time
With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.
Sous Chef: Responsible for assisting executive chef with kitchen operations. Ensuring the overall quality and integrity of 801 Restaurant Group. Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals. Primary Responsibilities: Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences Provides immediate supervision of all back of house employees Oversees staff performance and productivity Participates in employee hiring and discipline Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance Assists in orders to ensure that the proper amount of quality product is on hand Evaluates products to assure that quality, price and related goods are consistently met Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times Assist Executive Chef to prepare necessary data for applicable parts of the budget ; food costs, labor costs and takes corrective action as necessary to help assure that financial goals are met Periodically visits dining room during lunch/dinner to ensure that guest expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community. Requirements: 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Experience in a steakhouse is a plus The ability to interpret and manage recipes to ensure compliance and minimize waste Strong broiler/ line skills are required Excellent attention to detail 0
Oct 14, 2019
Full time
Sous Chef: Responsible for assisting executive chef with kitchen operations. Ensuring the overall quality and integrity of 801 Restaurant Group. Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals. Primary Responsibilities: Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences Provides immediate supervision of all back of house employees Oversees staff performance and productivity Participates in employee hiring and discipline Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance Assists in orders to ensure that the proper amount of quality product is on hand Evaluates products to assure that quality, price and related goods are consistently met Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times Assist Executive Chef to prepare necessary data for applicable parts of the budget ; food costs, labor costs and takes corrective action as necessary to help assure that financial goals are met Periodically visits dining room during lunch/dinner to ensure that guest expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community. Requirements: 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Experience in a steakhouse is a plus The ability to interpret and manage recipes to ensure compliance and minimize waste Strong broiler/ line skills are required Excellent attention to detail 0
About the Sous Chef position We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. This position is supported by the entire kitchen staff and vice versa, everyone working together to meet our goals. Sous Chef responsibilities are: Assist creating high quality food and drink menu Assisting with the preparation of meals Making sure that quality standards are met Paying close attention to inventory Ordering the right supplies for the inventory base Managing and training team members Following the health and safety standards Communicating effectively with team members Sous Chef requirements are: 3 years or more as a Sous Chef Familiar with hospitality principles Excellent communication skills Able to handle emergency situations Knowledge of softwares such as MS Office, POS and other related restaraunt softwares BA/BSc degree in Culinary Arts or a related field Performance Expectations - Essential Functions: Passionate about great food and great service Making sure that food is prepared in a timely manner Prepares stocks, sauces, dressings, food for menu items following recipes Checks in ingredients from suppliers, insuring quality Rotate food products to insure freshness and no waste. Communicates ingredients needed in a timely manner. Being a part of the kitchen team and helping when needed. Maintaining a clean and sanitary work environment. Maintaining a professional appearance that adheres to our dress code. Physical + Basic Requirements: Basic math skills, measuring conversions. Being able to multitask and handle a fast pace work environment. Ability to implement written and verbal instructions. This position requires standing, bending, and walking for extended periods of time. You must be able to lift at least 10-50 pounds throughout the day. At least one year of line cook experience in a restaurant kitchen preferred Able to follow the health and safety procedures Has a reputation for excellent relations with front of the house staff Must be able to work weekends and Sundays Successful Candidates will have the following Personal Characteristics: Excel at giving and receiving constructive feedback Self-motivated, especially under pressure High level of integrity and honesty Strong interpersonal skills Able to work independently and as a member of a team Flexible and hardworking Able to set priorities Able to effectively manage their emotions in the workplace Recognizes when help is needed and asks for it What does the job pay? Starting pay is $18.00 per hour, or negotiable based on experience.
Oct 14, 2019
Full time
About the Sous Chef position We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. This position is supported by the entire kitchen staff and vice versa, everyone working together to meet our goals. Sous Chef responsibilities are: Assist creating high quality food and drink menu Assisting with the preparation of meals Making sure that quality standards are met Paying close attention to inventory Ordering the right supplies for the inventory base Managing and training team members Following the health and safety standards Communicating effectively with team members Sous Chef requirements are: 3 years or more as a Sous Chef Familiar with hospitality principles Excellent communication skills Able to handle emergency situations Knowledge of softwares such as MS Office, POS and other related restaraunt softwares BA/BSc degree in Culinary Arts or a related field Performance Expectations - Essential Functions: Passionate about great food and great service Making sure that food is prepared in a timely manner Prepares stocks, sauces, dressings, food for menu items following recipes Checks in ingredients from suppliers, insuring quality Rotate food products to insure freshness and no waste. Communicates ingredients needed in a timely manner. Being a part of the kitchen team and helping when needed. Maintaining a clean and sanitary work environment. Maintaining a professional appearance that adheres to our dress code. Physical + Basic Requirements: Basic math skills, measuring conversions. Being able to multitask and handle a fast pace work environment. Ability to implement written and verbal instructions. This position requires standing, bending, and walking for extended periods of time. You must be able to lift at least 10-50 pounds throughout the day. At least one year of line cook experience in a restaurant kitchen preferred Able to follow the health and safety procedures Has a reputation for excellent relations with front of the house staff Must be able to work weekends and Sundays Successful Candidates will have the following Personal Characteristics: Excel at giving and receiving constructive feedback Self-motivated, especially under pressure High level of integrity and honesty Strong interpersonal skills Able to work independently and as a member of a team Flexible and hardworking Able to set priorities Able to effectively manage their emotions in the workplace Recognizes when help is needed and asks for it What does the job pay? Starting pay is $18.00 per hour, or negotiable based on experience.
Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description The Business Services division of Aramark, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,500 locations in the U.S. Aramark offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. Aramark Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. As a Sous Chef you will coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit. You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The Sous Chef supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. Additionally, you will perform special projects and other responsibilities as assigned. Qualifications Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.
Oct 14, 2019
Full time
Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description The Business Services division of Aramark, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,500 locations in the U.S. Aramark offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. Aramark Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. As a Sous Chef you will coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit. You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The Sous Chef supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. Additionally, you will perform special projects and other responsibilities as assigned. Qualifications Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.
Description Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private di Qualifications Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)
Oct 14, 2019
Full time
Description Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private di Qualifications Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)
Experienced, high-volume sous chef needed for a regionally revered industry leader that has multiple locations and is expanding. Must be self-driven, food and beverage focused, with thick skin -- the guest isn t always 'right.' Must have a real passion for the restaurant industry. Chefs with a minimum of 3 years in a similar position will be considered, and we prefer experience in a concept with strong sales of at least $2-3M annually. This is an exciting and dynamic concept looking for exceptional leadership. The position is very "hands-on," and candidates must be strong in guest service, all facets of operations, and have proven skills in analyzing financials and maintaining cost control systems. Sous Chef Requirements: Leadership with a proven track record P&L strong Be a self-starter and be a great communicator Benefits & Growth Details for the Sous Chef: Growing company Exceptional training program Benefits above industry standard Achievable growth potential
Oct 14, 2019
Full time
Experienced, high-volume sous chef needed for a regionally revered industry leader that has multiple locations and is expanding. Must be self-driven, food and beverage focused, with thick skin -- the guest isn t always 'right.' Must have a real passion for the restaurant industry. Chefs with a minimum of 3 years in a similar position will be considered, and we prefer experience in a concept with strong sales of at least $2-3M annually. This is an exciting and dynamic concept looking for exceptional leadership. The position is very "hands-on," and candidates must be strong in guest service, all facets of operations, and have proven skills in analyzing financials and maintaining cost control systems. Sous Chef Requirements: Leadership with a proven track record P&L strong Be a self-starter and be a great communicator Benefits & Growth Details for the Sous Chef: Growing company Exceptional training program Benefits above industry standard Achievable growth potential