$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Nov 18, 2019
Full time
$2000 Signing Bonus
Responsible for ensuring the efficiency quality and production of all food items, to include receiving, storage and sanitation. The sous chef will be in charge of all culinary functions in the chef’s absence, to include, staffing, food production, utility and kitchen sanitation.
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Dec 04, 2019
Full time
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Dec 04, 2019
Full time
Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's 50 most innovative companies as named by Fast Company, and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Is Yellowstone on your agenda for 2020? Then consider working at Headwaters Lodge & Cabins at Flagg Ranch, conveniently located between Grand Teton and Yellowstone. Are you looking to hone your culinary skills? Are you interested in working and living between two national parks? Are you looking for an Experience of a Lifetime? If you answered, "Yes" to these questions, this position is great for you! The Sous Chef is responsible for all food culinary operations - Breakfast, lunch and dinner, including planning, scheduling, organizing and directing work, training personnel. This individual is also responsible for ordering of supplies, supervision & training of staff, and monthly inventories. The Sous Chef is also responsible for monitoring employee clock in and clock out, and also has supervision over Employee Dining Room. The "must haves" for this position include: * Required to live on property in the assigned housing or employee RV park * Must be 18 years of age or older * 1 year of sous chef experience We prefer that you additionally have the following skills / experience, but it is not required: * Cold & hot food preparation * Knowledge of different stations such as grill, garde manger, and sauté * High volume cooking * National Park Service resort experience For more information about Flagg Ranch, please visit our website Capture the amazing opportunity to live and work in the Greater Yellowstone Ecosystem - Grand Teton National Park to the south and Yellowstone National Park just to the north. A perfect spot to return year after year and assure that our guests get the most out of the abundant wildlife, breathtaking views, hiking trails, fishing and much more. We are committed to environmental stewardship and sustainability through zero waste, energy and water conservation, green dining and retail, volunteerism, and education. Flagg Ranch Company offers an amazing place to live and work, as well as free staff housing. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 179499
Dec 04, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's 50 most innovative companies as named by Fast Company, and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Is Yellowstone on your agenda for 2020? Then consider working at Headwaters Lodge & Cabins at Flagg Ranch, conveniently located between Grand Teton and Yellowstone. Are you looking to hone your culinary skills? Are you interested in working and living between two national parks? Are you looking for an Experience of a Lifetime? If you answered, "Yes" to these questions, this position is great for you! The Sous Chef is responsible for all food culinary operations - Breakfast, lunch and dinner, including planning, scheduling, organizing and directing work, training personnel. This individual is also responsible for ordering of supplies, supervision & training of staff, and monthly inventories. The Sous Chef is also responsible for monitoring employee clock in and clock out, and also has supervision over Employee Dining Room. The "must haves" for this position include: * Required to live on property in the assigned housing or employee RV park * Must be 18 years of age or older * 1 year of sous chef experience We prefer that you additionally have the following skills / experience, but it is not required: * Cold & hot food preparation * Knowledge of different stations such as grill, garde manger, and sauté * High volume cooking * National Park Service resort experience For more information about Flagg Ranch, please visit our website Capture the amazing opportunity to live and work in the Greater Yellowstone Ecosystem - Grand Teton National Park to the south and Yellowstone National Park just to the north. A perfect spot to return year after year and assure that our guests get the most out of the abundant wildlife, breathtaking views, hiking trails, fishing and much more. We are committed to environmental stewardship and sustainability through zero waste, energy and water conservation, green dining and retail, volunteerism, and education. Flagg Ranch Company offers an amazing place to live and work, as well as free staff housing. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 179499
Versante Hearth + Bar is currently accepting SOUS CHEF resumes! Do you dream of dinner at breakfast? Are you constantly honing your knife (and knife skills?) Are you tired of spending late nights on a hot line?? If so, we need to talk…. Versante Hearth + Bar is scratch kitchen, casual fine dining dinner only restaurant located in the newly renovated Park City Peaks Hotel. Our food is classic yet modern. Beautiful and understated. So fresh, and SO clean clean. As second in command, the Sous Chef is responsible for food preparation and production, maintaining high food quality and standards, and being an all around beast in the kitchen. You directly support the Executive Chef in conceptualizing and realizing the dream of Versante Hearth + Bar. Sound good? But there's more… This position is primarily evenings with a few mid shifts for coverage. Yes. You read that right. Time to hit the slops during the day. No breakfast or lunch service. Primarily. PM/MIDS. If this sounds like something you might be interested in (and I mean, who wouldn't be…) we want to hear from you! Please only serious resumes from nice people only. No walk-ins.
Dec 04, 2019
Full time
Versante Hearth + Bar is currently accepting SOUS CHEF resumes! Do you dream of dinner at breakfast? Are you constantly honing your knife (and knife skills?) Are you tired of spending late nights on a hot line?? If so, we need to talk…. Versante Hearth + Bar is scratch kitchen, casual fine dining dinner only restaurant located in the newly renovated Park City Peaks Hotel. Our food is classic yet modern. Beautiful and understated. So fresh, and SO clean clean. As second in command, the Sous Chef is responsible for food preparation and production, maintaining high food quality and standards, and being an all around beast in the kitchen. You directly support the Executive Chef in conceptualizing and realizing the dream of Versante Hearth + Bar. Sound good? But there's more… This position is primarily evenings with a few mid shifts for coverage. Yes. You read that right. Time to hit the slops during the day. No breakfast or lunch service. Primarily. PM/MIDS. If this sounds like something you might be interested in (and I mean, who wouldn't be…) we want to hear from you! Please only serious resumes from nice people only. No walk-ins.
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Dec 04, 2019
Full time
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Sous Chef - New Store Opening - $55,000 to $70,000 Immediate Need-We are seeking Sous Chef's with experience in upscale casual, high volume kitchens for a great new concept coming to Nashville, TN. This unique brand has an all scratch kitchen that takes a lot of pride in quality and service levels. The Sous Chef in Nashville, TN will lead a team of talented kitchen staff in high volume service. The company is growing quickly across the eastern United States so there is a lot of growth opportunity for the right person who is willing to work hard and take pride in this brand. If you are looking for a new Sous Chef role in Nashville, TN and meet the requirements below, please send you resume today! Title: Sous Chef The Sous Chef will report to the Executive Chef and the Corporate Chef and will lead daily operations from prep to line service. The Souse Chef must have high standards on food quality and sanitation as well as be great with building teams. As a new and unique concept to Nashville, TN the Sous Chef must be a brand ambassador at all times and lead with integrity and respect for others. The Sous Chef will be involved in Hiring, Training, Ordering, Scheduling and many other kitchen operations. Knowledge of managing a scratch kitchen including labor and food cost are vital to the Sous Chef. Requirements: Minimum of 3 years of salaried Kitchen Management in a scratch, high volume restaurant Excellent kitchen and communication skills A good history of tenure Experience in both a corporate and single unit company is preferred Ability to travel for up to 6 weeks of training Benefits: Excellent Compensation Benefits and Bonus PTO Room for Advancement Fun, Fast Paced Environment We are interviewing now for the position of Sous Chef in Nashville, TN and are looking to make hires soon. The position does require up to six weeks of travel for training that is not negotiable. The opportunity to join this fun, unique and growing concept will not last long. If you are interested in this great position as a Sous Chef in Nashville, TN and meet the requirements above, please send your resume today!
Dec 04, 2019
Full time
Sous Chef - New Store Opening - $55,000 to $70,000 Immediate Need-We are seeking Sous Chef's with experience in upscale casual, high volume kitchens for a great new concept coming to Nashville, TN. This unique brand has an all scratch kitchen that takes a lot of pride in quality and service levels. The Sous Chef in Nashville, TN will lead a team of talented kitchen staff in high volume service. The company is growing quickly across the eastern United States so there is a lot of growth opportunity for the right person who is willing to work hard and take pride in this brand. If you are looking for a new Sous Chef role in Nashville, TN and meet the requirements below, please send you resume today! Title: Sous Chef The Sous Chef will report to the Executive Chef and the Corporate Chef and will lead daily operations from prep to line service. The Souse Chef must have high standards on food quality and sanitation as well as be great with building teams. As a new and unique concept to Nashville, TN the Sous Chef must be a brand ambassador at all times and lead with integrity and respect for others. The Sous Chef will be involved in Hiring, Training, Ordering, Scheduling and many other kitchen operations. Knowledge of managing a scratch kitchen including labor and food cost are vital to the Sous Chef. Requirements: Minimum of 3 years of salaried Kitchen Management in a scratch, high volume restaurant Excellent kitchen and communication skills A good history of tenure Experience in both a corporate and single unit company is preferred Ability to travel for up to 6 weeks of training Benefits: Excellent Compensation Benefits and Bonus PTO Room for Advancement Fun, Fast Paced Environment We are interviewing now for the position of Sous Chef in Nashville, TN and are looking to make hires soon. The position does require up to six weeks of travel for training that is not negotiable. The opportunity to join this fun, unique and growing concept will not last long. If you are interested in this great position as a Sous Chef in Nashville, TN and meet the requirements above, please send your resume today!
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Dec 04, 2019
Full time
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Versante Hearth + Bar is currently accepting SOUS CHEF resumes! Do you dream of dinner at breakfast? Are you constantly honing your knife (and knife skills?) Are you tired of spending late nights on a hot line?? If so, we need to talk…. Versante Hearth + Bar is scratch kitchen, casual fine dining dinner only restaurant located in the newly renovated Park City Peaks Hotel. Our food is classic yet modern. Beautiful and understated. So fresh, and SO clean clean. As second in command, the Sous Chef is responsible for food preparation and production, maintaining high food quality and standards, and being an all around beast in the kitchen. You directly support the Executive Chef in conceptualizing and realizing the dream of Versante Hearth + Bar. Sound good? But there's more… This position is primarily evenings with a few mid shifts for coverage. Yes. You read that right. Time to hit the slops during the day. No breakfast or lunch service. Primarily. PM/MIDS. If this sounds like something you might be interested in (and I mean, who wouldn't be…) we want to hear from you! Please only serious resumes from nice people only. No walk-ins.
Dec 04, 2019
Full time
Versante Hearth + Bar is currently accepting SOUS CHEF resumes! Do you dream of dinner at breakfast? Are you constantly honing your knife (and knife skills?) Are you tired of spending late nights on a hot line?? If so, we need to talk…. Versante Hearth + Bar is scratch kitchen, casual fine dining dinner only restaurant located in the newly renovated Park City Peaks Hotel. Our food is classic yet modern. Beautiful and understated. So fresh, and SO clean clean. As second in command, the Sous Chef is responsible for food preparation and production, maintaining high food quality and standards, and being an all around beast in the kitchen. You directly support the Executive Chef in conceptualizing and realizing the dream of Versante Hearth + Bar. Sound good? But there's more… This position is primarily evenings with a few mid shifts for coverage. Yes. You read that right. Time to hit the slops during the day. No breakfast or lunch service. Primarily. PM/MIDS. If this sounds like something you might be interested in (and I mean, who wouldn't be…) we want to hear from you! Please only serious resumes from nice people only. No walk-ins.
Sous Chef - New Store Opening - $55,000 to $70,000 Immediate Need-We are seeking Sous Chef's with experience in upscale casual, high volume kitchens for a great new concept coming to Nashville, TN. This unique brand has an all scratch kitchen that takes a lot of pride in quality and service levels. The Sous Chef in Nashville, TN will lead a team of talented kitchen staff in high volume service. The company is growing quickly across the eastern United States so there is a lot of growth opportunity for the right person who is willing to work hard and take pride in this brand. If you are looking for a new Sous Chef role in Nashville, TN and meet the requirements below, please send you resume today! Title: Sous Chef The Sous Chef will report to the Executive Chef and the Corporate Chef and will lead daily operations from prep to line service. The Souse Chef must have high standards on food quality and sanitation as well as be great with building teams. As a new and unique concept to Nashville, TN the Sous Chef must be a brand ambassador at all times and lead with integrity and respect for others. The Sous Chef will be involved in Hiring, Training, Ordering, Scheduling and many other kitchen operations. Knowledge of managing a scratch kitchen including labor and food cost are vital to the Sous Chef. Requirements: Minimum of 3 years of salaried Kitchen Management in a scratch, high volume restaurant Excellent kitchen and communication skills A good history of tenure Experience in both a corporate and single unit company is preferred Ability to travel for up to 6 weeks of training Benefits: Excellent Compensation Benefits and Bonus PTO Room for Advancement Fun, Fast Paced Environment We are interviewing now for the position of Sous Chef in Nashville, TN and are looking to make hires soon. The position does require up to six weeks of travel for training that is not negotiable. The opportunity to join this fun, unique and growing concept will not last long. If you are interested in this great position as a Sous Chef in Nashville, TN and meet the requirements above, please send your resume today!
Dec 04, 2019
Full time
Sous Chef - New Store Opening - $55,000 to $70,000 Immediate Need-We are seeking Sous Chef's with experience in upscale casual, high volume kitchens for a great new concept coming to Nashville, TN. This unique brand has an all scratch kitchen that takes a lot of pride in quality and service levels. The Sous Chef in Nashville, TN will lead a team of talented kitchen staff in high volume service. The company is growing quickly across the eastern United States so there is a lot of growth opportunity for the right person who is willing to work hard and take pride in this brand. If you are looking for a new Sous Chef role in Nashville, TN and meet the requirements below, please send you resume today! Title: Sous Chef The Sous Chef will report to the Executive Chef and the Corporate Chef and will lead daily operations from prep to line service. The Souse Chef must have high standards on food quality and sanitation as well as be great with building teams. As a new and unique concept to Nashville, TN the Sous Chef must be a brand ambassador at all times and lead with integrity and respect for others. The Sous Chef will be involved in Hiring, Training, Ordering, Scheduling and many other kitchen operations. Knowledge of managing a scratch kitchen including labor and food cost are vital to the Sous Chef. Requirements: Minimum of 3 years of salaried Kitchen Management in a scratch, high volume restaurant Excellent kitchen and communication skills A good history of tenure Experience in both a corporate and single unit company is preferred Ability to travel for up to 6 weeks of training Benefits: Excellent Compensation Benefits and Bonus PTO Room for Advancement Fun, Fast Paced Environment We are interviewing now for the position of Sous Chef in Nashville, TN and are looking to make hires soon. The position does require up to six weeks of travel for training that is not negotiable. The opportunity to join this fun, unique and growing concept will not last long. If you are interested in this great position as a Sous Chef in Nashville, TN and meet the requirements above, please send your resume today!
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Dec 04, 2019
Full time
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Dec 04, 2019
Full time
Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Type: Year Round Job Classification: Full Time Start Date: Nov 2019 Job Summary: The Sous Chef is a leader for the culinary team at the Keystone Conference Center - assisting the Executive Chef and helping supervise all of the aspects of the kitchen. Job Responsibilities include (but are not limited to): * Assist in managing all culinary aspects of the Keystone Conference Center. Manage banquet functions from 20 people to 2000 people. * Sous Chef to assist Executive Chef in day to day operations for banquets and commissary kitchen. * Ordering, receiving, teaching culinary students, scheduling, payroll etc. * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control. * Supervising kitchen staff and training/developing line level staff. * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees. * High volume production - from scratch sauces, stocks soups and high level production. Job Requirements: * Graduate of accredited culinary program or ACF apprenticeship program or at least 5 years culinary supervisory experience in a hotel or resort setting. * A flexible schedule including early mornings, weekends and holidays. * Be able to lift up to 50lbs. and stand for long periods of time. * Must be able to pass a DMV background check to drive company vehicles. * The ability to work independently and contribute to a positive, productive work environment. * Demonstrate the ability to communicate professionally - must be able to write and produce menus. We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176661
Dec 04, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Type: Year Round Job Classification: Full Time Start Date: Nov 2019 Job Summary: The Sous Chef is a leader for the culinary team at the Keystone Conference Center - assisting the Executive Chef and helping supervise all of the aspects of the kitchen. Job Responsibilities include (but are not limited to): * Assist in managing all culinary aspects of the Keystone Conference Center. Manage banquet functions from 20 people to 2000 people. * Sous Chef to assist Executive Chef in day to day operations for banquets and commissary kitchen. * Ordering, receiving, teaching culinary students, scheduling, payroll etc. * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control. * Supervising kitchen staff and training/developing line level staff. * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees. * High volume production - from scratch sauces, stocks soups and high level production. Job Requirements: * Graduate of accredited culinary program or ACF apprenticeship program or at least 5 years culinary supervisory experience in a hotel or resort setting. * A flexible schedule including early mornings, weekends and holidays. * Be able to lift up to 50lbs. and stand for long periods of time. * Must be able to pass a DMV background check to drive company vehicles. * The ability to work independently and contribute to a positive, productive work environment. * Demonstrate the ability to communicate professionally - must be able to write and produce menus. We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176661
Gecko Hospitality is looking for an experienced Sous Chef for a Country Club in the Bonita Springs, FL area. Job Summary : The Sous Chef will supervise the kitchen team in the absence of the Executive Chef in food production for all ala carte, banquet events, and other functions at the club. The Sous Chef supervises food production personnel and assists with food production tasks as needed while assuring that quality and cost standards are consistently attained. Job Duties: Designates someone to pick up and put merchandise away (such as fish, meat, produce, dry goods , chemicals, etc.) Organize and set up for all banquets and buffets Prepare or directly supervise the daily preparation of soups and specials Assume complete charge of the kitchen in the absence of the Executive Chef. Constantly maintain standards of quality, cost, eye appeal, and food flavors Return unused food products to their proper storage areas Assist with preparation of other food products on the serving line as needed Reviews the kitchen schedule and makes sure nobody goes into overtime; unless approved by Executive Chef. Makes sure all kitchen staff takes his/her lunch breaks. Review employee schedules, priorities for the days and business peak times. Review, and or prepare station prep or par list, product requisitions. Review station and concerned areas (Walk-ins, Reach-ins) for cleanliness, food safety, and storage issues. Greet staff on arrival, hold brief pre-shift meetings with the team, reviewing current days needs, business levels, and assist with prioritizing staff's tasks. Follow up with Executive Chef as to where you are on production, and current staffing needs. Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu. Design new menu choices based on seasonal ingredients and customer demand. Reports to: Executive Chef or General Manager Supervises: Kitchen team in absence of Executive Chef
Dec 04, 2019
Full time
Gecko Hospitality is looking for an experienced Sous Chef for a Country Club in the Bonita Springs, FL area. Job Summary : The Sous Chef will supervise the kitchen team in the absence of the Executive Chef in food production for all ala carte, banquet events, and other functions at the club. The Sous Chef supervises food production personnel and assists with food production tasks as needed while assuring that quality and cost standards are consistently attained. Job Duties: Designates someone to pick up and put merchandise away (such as fish, meat, produce, dry goods , chemicals, etc.) Organize and set up for all banquets and buffets Prepare or directly supervise the daily preparation of soups and specials Assume complete charge of the kitchen in the absence of the Executive Chef. Constantly maintain standards of quality, cost, eye appeal, and food flavors Return unused food products to their proper storage areas Assist with preparation of other food products on the serving line as needed Reviews the kitchen schedule and makes sure nobody goes into overtime; unless approved by Executive Chef. Makes sure all kitchen staff takes his/her lunch breaks. Review employee schedules, priorities for the days and business peak times. Review, and or prepare station prep or par list, product requisitions. Review station and concerned areas (Walk-ins, Reach-ins) for cleanliness, food safety, and storage issues. Greet staff on arrival, hold brief pre-shift meetings with the team, reviewing current days needs, business levels, and assist with prioritizing staff's tasks. Follow up with Executive Chef as to where you are on production, and current staffing needs. Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu. Design new menu choices based on seasonal ingredients and customer demand. Reports to: Executive Chef or General Manager Supervises: Kitchen team in absence of Executive Chef
Gecko Hospitality is looking for an experienced Sous Chef for a Country Club in the Bonita Springs, FL area. Job Summary : The Sous Chef will supervise the kitchen team in the absence of the Executive Chef in food production for all ala carte, banquet events, and other functions at the club. The Sous Chef supervises food production personnel and assists with food production tasks as needed while assuring that quality and cost standards are consistently attained. Job Duties: Designates someone to pick up and put merchandise away (such as fish, meat, produce, dry goods , chemicals, etc.) Organize and set up for all banquets and buffets Prepare or directly supervise the daily preparation of soups and specials Assume complete charge of the kitchen in the absence of the Executive Chef. Constantly maintain standards of quality, cost, eye appeal, and food flavors Return unused food products to their proper storage areas Assist with preparation of other food products on the serving line as needed Reviews the kitchen schedule and makes sure nobody goes into overtime; unless approved by Executive Chef. Makes sure all kitchen staff takes his/her lunch breaks. Review employee schedules, priorities for the days and business peak times. Review, and or prepare station prep or par list, product requisitions. Review station and concerned areas (Walk-ins, Reach-ins) for cleanliness, food safety, and storage issues. Greet staff on arrival, hold brief pre-shift meetings with the team, reviewing current days needs, business levels, and assist with prioritizing staff's tasks. Follow up with Executive Chef as to where you are on production, and current staffing needs. Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu. Design new menu choices based on seasonal ingredients and customer demand. Reports to: Executive Chef or General Manager Supervises: Kitchen team in absence of Executive Chef
Dec 04, 2019
Full time
Gecko Hospitality is looking for an experienced Sous Chef for a Country Club in the Bonita Springs, FL area. Job Summary : The Sous Chef will supervise the kitchen team in the absence of the Executive Chef in food production for all ala carte, banquet events, and other functions at the club. The Sous Chef supervises food production personnel and assists with food production tasks as needed while assuring that quality and cost standards are consistently attained. Job Duties: Designates someone to pick up and put merchandise away (such as fish, meat, produce, dry goods , chemicals, etc.) Organize and set up for all banquets and buffets Prepare or directly supervise the daily preparation of soups and specials Assume complete charge of the kitchen in the absence of the Executive Chef. Constantly maintain standards of quality, cost, eye appeal, and food flavors Return unused food products to their proper storage areas Assist with preparation of other food products on the serving line as needed Reviews the kitchen schedule and makes sure nobody goes into overtime; unless approved by Executive Chef. Makes sure all kitchen staff takes his/her lunch breaks. Review employee schedules, priorities for the days and business peak times. Review, and or prepare station prep or par list, product requisitions. Review station and concerned areas (Walk-ins, Reach-ins) for cleanliness, food safety, and storage issues. Greet staff on arrival, hold brief pre-shift meetings with the team, reviewing current days needs, business levels, and assist with prioritizing staff's tasks. Follow up with Executive Chef as to where you are on production, and current staffing needs. Train new and existing kitchen staff on the preparation, arrangement, and plating of dishes per the current menu. Design new menu choices based on seasonal ingredients and customer demand. Reports to: Executive Chef or General Manager Supervises: Kitchen team in absence of Executive Chef
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef will work closely with the Resort Executive Chef and management team in all daily functions of restaurant service to ensure guest satisfaction through supervision of employees and exceptional service to guests. Oversees and is able to work all stations in the kitchen. Suggests, develops and tests new recipes and menu items. Assists with ordering and inventory management. Responsibilities: * Training staff to, and maintaining all Kirkwood Mountain Dinning and Environmental Health Department standards. Holding employees accountable for all VR policies. * Organizes kitchen and maintains all sanitation and safety policies and documentations. * Responsible for outlet food costs. Monitors food portioning, preparation and waste to control costs. Responsible for staffing location appropriate to business levels. * Works with Executive Chef to create interesting, flavorful and executable menus. Ensures all recipes are adhered to and produced consistently and safely. Consistently maintains a high level of food quality. * Strong ability to professionally manage and motivate seasonal staff. Demonstrate an upbeat, positive attitude and have an ability to problem-solve. * Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products. Inspecting all current products for freshness and proper documentation of any waste. Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product. * Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels. Ensures plate portioning and presentation are consistent. * Will take part in & perform all inventories to ensure that all products are accurately counted and recorded. * Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor. Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176620
Dec 04, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef will work closely with the Resort Executive Chef and management team in all daily functions of restaurant service to ensure guest satisfaction through supervision of employees and exceptional service to guests. Oversees and is able to work all stations in the kitchen. Suggests, develops and tests new recipes and menu items. Assists with ordering and inventory management. Responsibilities: * Training staff to, and maintaining all Kirkwood Mountain Dinning and Environmental Health Department standards. Holding employees accountable for all VR policies. * Organizes kitchen and maintains all sanitation and safety policies and documentations. * Responsible for outlet food costs. Monitors food portioning, preparation and waste to control costs. Responsible for staffing location appropriate to business levels. * Works with Executive Chef to create interesting, flavorful and executable menus. Ensures all recipes are adhered to and produced consistently and safely. Consistently maintains a high level of food quality. * Strong ability to professionally manage and motivate seasonal staff. Demonstrate an upbeat, positive attitude and have an ability to problem-solve. * Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products. Inspecting all current products for freshness and proper documentation of any waste. Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product. * Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels. Ensures plate portioning and presentation are consistent. * Will take part in & perform all inventories to ensure that all products are accurately counted and recorded. * Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor. Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 176620
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 179598
Dec 04, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects. Requirements: * Assist executive chef in day to day operations of fine dining restaurants. * Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control * Supervising kitchen staff and developing staff * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees * Other duties as assigned per management Qualifications: * Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting * Demonstrate the ability to communicate professionally. Must be able to write and produce menu. * Culinary degree preferred. * High school diploma or equivalent is required * The ability to work independently and contribute to a positive, productive work environment * A flexible schedule including early mornings, weekends, and holidays * Be able to lift up to 50lbs and stand for long periods of time * Resumes required Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 179598
Stein Eriksen Lodge Deer Valley
Park City, UT, USA
Stein Eriksen Lodge Deer Valley is recipient of The World's Best Ski Hotel award for two years in a row, and Utah's only Forbes Five-Star hotel and spa, centrally located mid-mountain at Deer Valley Resort. Stein Eriksen Lodge Management Corp. is looking for a Sous Chef at the Gltretind restaurant. The candidate will be a Sous Chef and will maintain the highest quality of restaurants. Applicant must be well versed in fish, poultry and meats. The applicant must have excellent butchery skills, sauce making and the ability to cook meats to temperature. In addition, it is important to have a creative flair and the ability to work in a fast paced kitchen.
Dec 04, 2019
Full time
Stein Eriksen Lodge Deer Valley is recipient of The World's Best Ski Hotel award for two years in a row, and Utah's only Forbes Five-Star hotel and spa, centrally located mid-mountain at Deer Valley Resort. Stein Eriksen Lodge Management Corp. is looking for a Sous Chef at the Gltretind restaurant. The candidate will be a Sous Chef and will maintain the highest quality of restaurants. Applicant must be well versed in fish, poultry and meats. The applicant must have excellent butchery skills, sauce making and the ability to cook meats to temperature. In addition, it is important to have a creative flair and the ability to work in a fast paced kitchen.
Harrah's Resort Southern California
Valley Center, CA, USA
Are you ready to take a step in the fun direction? Join the team at the fourth largest resort property in San Diego County! Our property is searching for a Sous Chef to join our team! Why would you want to join our team? At Harrah's Resort Southern California, making grownups smile is what we do best, which is why we stack our dream team with passionate, energetic Funmakers. It's a place where creativity, innovation and inspiration are always welcome! We provide a funner (we are in Funner, California after all!) culture which encourages and celebrates people being the best that they can be. It's a special environment that you can't find anywhere else! What would you be doing in this position? Supervises the preparation of food in the Steakhouse What are we looking for? Various levels of culinary experience in hospitality or restaurant settings Ensures the integrity of all recipes by maintaining and following current recipes Must be able to handle demanding situations and be willing to work any shift and long hours when necessary If this excites you we want to hear from you right away as positions are filling up fast. In efforts to maintain a safe and drug-free workplace, and obtain a gaming license, we require all new hires to complete a satisfactory background check and pre-employment drug screening. Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, gender, sexual orientation, gender, identity, gender expression, transgender, pregnancy, marital status, national origin, ancestry, citizenship status, age, disability, protected Veteran status, genetics or any other characteristic protected by applicable federal, state, or local law.
Dec 04, 2019
Full time
Are you ready to take a step in the fun direction? Join the team at the fourth largest resort property in San Diego County! Our property is searching for a Sous Chef to join our team! Why would you want to join our team? At Harrah's Resort Southern California, making grownups smile is what we do best, which is why we stack our dream team with passionate, energetic Funmakers. It's a place where creativity, innovation and inspiration are always welcome! We provide a funner (we are in Funner, California after all!) culture which encourages and celebrates people being the best that they can be. It's a special environment that you can't find anywhere else! What would you be doing in this position? Supervises the preparation of food in the Steakhouse What are we looking for? Various levels of culinary experience in hospitality or restaurant settings Ensures the integrity of all recipes by maintaining and following current recipes Must be able to handle demanding situations and be willing to work any shift and long hours when necessary If this excites you we want to hear from you right away as positions are filling up fast. In efforts to maintain a safe and drug-free workplace, and obtain a gaming license, we require all new hires to complete a satisfactory background check and pre-employment drug screening. Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, gender, sexual orientation, gender, identity, gender expression, transgender, pregnancy, marital status, national origin, ancestry, citizenship status, age, disability, protected Veteran status, genetics or any other characteristic protected by applicable federal, state, or local law.
Stein Eriksen Lodge Deer Valley
Park City, UT, USA
Stein Eriksen Lodge Deer Valley is recipient of The World's Best Ski Hotel award for two years in a row, and Utah's only Forbes Five-Star hotel and spa, centrally located mid-mountain at Deer Valley Resort. Stein Eriksen Lodge Management Corp. is looking for a Sous Chef at the Gltretind restaurant. The candidate will be a Sous Chef and will maintain the highest quality of restaurants. Applicant must be well versed in fish, poultry and meats. The applicant must have excellent butchery skills, sauce making and the ability to cook meats to temperature. In addition, it is important to have a creative flair and the ability to work in a fast paced kitchen.
Dec 04, 2019
Full time
Stein Eriksen Lodge Deer Valley is recipient of The World's Best Ski Hotel award for two years in a row, and Utah's only Forbes Five-Star hotel and spa, centrally located mid-mountain at Deer Valley Resort. Stein Eriksen Lodge Management Corp. is looking for a Sous Chef at the Gltretind restaurant. The candidate will be a Sous Chef and will maintain the highest quality of restaurants. Applicant must be well versed in fish, poultry and meats. The applicant must have excellent butchery skills, sauce making and the ability to cook meats to temperature. In addition, it is important to have a creative flair and the ability to work in a fast paced kitchen.
