1054 jobs found

We have an opening for a CHEF, SOUS position. Location : Continental North One Continental Dr. Auburn Hills, MI 48326 Note: online applications accepted only. Schedule : Full-time: Monday-Friday Requirement : Previous sous chef experience preferred. We are excited to announce the launch of our new pre-recorded video interviewing technology to fast track your career with our award-winning organization! When you submit an hourly job application, you will be invited to participate in a short video introduction. Click here to get a sneak peek preview! If you have a positive attitude and a love for learning, you may be interested in joining our team. Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Full time associates at Eurest are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 319054 Hourly

Company Description At True Food Kitchen, we are purveyors of nourishment for the wellness-aware. We believe that living well isn't just about eating the right food, but about sharing it with the right people. At our restaurants, guests are presented with the opportunity to enjoy meals without compromise. Working at True Food Kitchen is unlike anything else you've experienced before. Since our menu is a journey into a new way of eating, those who prepare, present and serve the food are key to telling our story. Our family of chefs, managers, cooks, servers, bartenders, hosts, dishwashers and more are the key ingredients to our growth and success. Join our growing team and we'll show you how passionate we are about making your career goals come TRUE. Job Description Passion. That's what moves us. It all starts with fresh, honest and thoughtful ingredients that actually taste great together, and the passionate people who consciously choose to seek out these ingredients. These are the people who respect food. They respect their bodies. And the effort it takes to create food that doesn't sacrifice quality, nutrition or taste. Healthy living starts at our table, but preparing delicious food starts with our culinary team. We're looking for culinary leaders to grow our kitchen team, build our business, solve problems, know each station of our diverse kitchen well - and be a role model to our cooks for how to execute under pressure. Most importantly, our culinary leaders innovate, train, develop, empower, coach and counsel and problem solve…on the fly! Qualifications You have a strong passion for culinary excellence, and you are exceptionally detailed. You're resilient in stressful situations and always able to handle last minute requests. For more than 3 years, as a chef, you've been a key ingredient in the success of a full service, high-volume restaurant. You have advanced knowledge and understanding of financial aspects of business operations. You are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence.

Come work at CORPORATE SOURCE CATERING, a leading scratch kitchen commissary in the Philadelphia metro area. If you are hardworking and dedicated, CORPORATE SOURCE CATERING is an ideal place to get ahead. Weekday Morning Corporate Catering Chef needed for Leadership role to help us keep growing. RESPONSIBILITIES Responsible for supervising all kitchen staff to maximize operational efficiencies & effectively communicate with the BOH and FOH staffBe dependable, reliable and team-focused = CATERING:"work together to get the orders out the door"Ensure the food is prepared to order and in a timely mannerExcellent motivation and organizational skillsCoordinate on seasonal menu offerings and monthly specialsEnsure the kitchen is cleaned and meets all regulations - follow proper safety and sanitation skills THE IDEAL CANDIDATE WILL BE ABLE TO PERFORM THE FOLLOWING/SKILLS: Classic sauces, seasonal recipe development in a scratch kitchenProficient with budgeting & inventory management: receiving, rotation, stocking, storage proceduresExpert knife skills: butcher/saut ©/fryer/grill competencyProficient with flavor profiles, hot and cold apps, plating & portions QUALIFICATIONS AND ADDITIONAL REQUIREMENTS: Must have valid driver's license and own transportation, valid auto insurance and registration.Education or Equivalent Experience: Preferred min. 2 year degree in hotel/hospitality/foodservice management.5+ years of experience working in offsite catering or event venue catering.Valid ServSafe certificationLegally able to work in the US.Event catering: corporate experience helpful - can work well under pressureDedicated to working early mornings weekdays **CORPORATE SOURCE CATERING is an EEO/AA/Minority/Female/Veteran employer** Submit resume with cover letter and salary requirements.

We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's - in our scratch based kitchen! Accepting Applications for Sous Chef CandidatesGuests come to us hungry for the experience of authentic italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means - growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.

Job Details Description A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands - we are sbe. Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our stage is the world. Our time is now. With this in mind, we foster a family environment built on values that describe our lifestyle, experiences and how we see the world. When you have a tribe such as ours and place it in and around the collection of accommodations, restaurants, nightlife, retail and gaming, you create a force that cannot be replicated by anyone else. We are an equal opportunity employer. Qualifications Experience Preferred 1-2 years:

Summary of Responsibilities: Reporting to the Executive Sous Chef/ Chef de Cuisine/ Sous Chef, responsibilities and essential job functions include but are not limited to the following: Understand the importance and demonstrate a commitment to our 'Our Culinary Culture'. As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity. In conjunction with the Chef de Cuisine/ Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service. Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation. Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation. Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef / Chef de Cuisine/ Sous Chef, this includes quality checks and tasting all food prior to it being served. Ensure all kitchen Colleagues are aware of standards and expectations. Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Report tardiness and unsafe work practices immediately to the Chef on duty. Responsible for operating all station 7 days/week, including setting your colleagues up for success on your days off. Actively share ideas, opinions and suggestions in daily shift briefings. Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback. Continually strive to improve food preparation and presentations. Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures. Follow kitchen policies, procedures and service standards. Coordinate the production as it relates to banquet and restaurant functions. Conduct daily shift briefings to Colleagues in absence of Senior Chef. Assist in the development of new menu items. Support senior leadership with managing the day-to-day schedules. Provide training for new culinary colleagues. Other duties as assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: Highly responsible and reliable. Previous leadership experience in a high-end kitchen required. Strong interpersonal and problem-solving abilities. Ability to work well under pressure in a fast-paced environment. Ability to work cohesively as part of a team. Ability to focus attention on guest needs, remaining calm and courteous at all times. Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Constant standing and walking throughout shift Required Education and Experience Minimum 1 year leadership experience in a luxury, high volume hotel.

Sous Chef Upscale Restaurant Our Company is searching for a Professional Sous Chef who is passionate about working with the freshest seasonally inspired ingredients available and who is creative enough to transform them into delicious delights for our guests. If this sounds like the type of Sous Chef position you have been desiring, Apply Immediately for our location in Boston, MA. Title of Position - Sous Chef Job Description: The Sous Chef is the Executive Chef's right-hand person, making sure all menu items are executed with excellence 100% of the time. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist the Executive Chef by contributing to building top line sales and guest counts through the delivery of competitively superior team members and guest experience. The Sous Chef position was designed to help lead the team of culinary professionals to deliver high quality, great tasting food, proper food safety procedures and profitability. The Sous Chef has to be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. The Sous Chef is often in charge of training new employees, as well. Benefits: • Industry Competitive Salary• Health Benefits to be determined by employer• Inclusive Parking Qualifications: • Two plus years of culinary management experience in a fine dining restaurant is a requirement for the Sous Chef• A requirement for the Sous Chef is a true passion for the development and mentoring of others• The Sous Chef must be proficient in achieving financial results• Honesty, integrity and a love for customer satisfaction are all qualities that the Sous Chef should possess• The Sous Chef should always be able to provide consistent support to the success of the operation Apply Now-Sous Chef located in Boston, MA. If you would like to be considered for this position, email your resume to Brian Blum

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

Company Overview Four Corner's is one of Chicago's leading hospitality groups that owns and operates unique establishments, each thoughtfully created to offer an authentic social experience, approachable fare and superior service. Established in 2001, we have grown from our first neighborhood bar in Lakeview to our current portfolio of 15 venues in Chicago. Over the years, we've evolved our portfolio by partnering with prominent industry entrepreneurs such as the Tao Group, Hogsalt, Boka Restaurant Group, Heisler Hospitality and Hickory Street Capital to cultivate one-of-a-kind venues tailored to the local markets. Job Summary Sous Chef position for a reliable individual looking to expand their culinary skills and grow with us. The Sous Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. The Sous Chef will report to the Executive Chef. Brickhouse is Four Corners' newest endeavor located at The Park at Wrigley in the Wrigleyville neighborhood of Chicago. Responsibilities and Duties Successful culinary production operation under the direction of the Executive ChefOpportunity to serve as the kitchen head for culinary operations in the absences of Executive ChefStaying up to date on dining trends and new techniquesManage areas of profit, stock, wastage control, hygiene practices and training within the kitchenEnsure all products are prepared in a consistent manner and meet departmental appearance/quality standardsThe ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalismA flexible schedule with the ability to work day, evening and weekend hours as business needs requireEnsures compliance with food handling and sanitation standards​ Desired Skills 3+ years of industry and culinary experience in a similar roleAbility to efficiently identify issues and problem solveCommitment to quality, accuracy, timeliness and resultsAn effective communicator with a positive attitude and a team player mentalityAdvanced troubleshooting and multi-tasking skills, ability to prioritize Benefits and Perks Health and Dental Insurance 401K BenefitsCompany wide Food & Beverage allowance Food and Beverage Discount

We have an opening for a SOUS CHEF position. Location : University of Chicago in Chicago, IL. Note: online applications accepted only. If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon Appétit are eligible for many benefits, including: Paid vacation and sick leave Medical, Dental, and Vision 401(k) with matching by company Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance On-the-job training Learn more about careers with Bon Appétit: Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Bon Appetit

About the Sous Chef position We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. This position is supported by the entire kitchen staff and vice versa, everyone working together to meet our goals. Sous Chef responsibilities are: Assist creating high quality food and drink menu Assisting with the preparation of meals Making sure that quality standards are met Paying close attention to inventory Ordering the right supplies for the inventory base Managing and training team members Following the health and safety standards Communicating effectively with team members Sous Chef requirements are: 3 years or more as a Sous Chef Familiar with hospitality principles Excellent communication skills Able to handle emergency situations Knowledge of softwares such as MS Office, POS and other related restaraunt softwares BA/BSc degree in Culinary Arts or a related field Performance Expectations - Essential Functions: Passionate about great food and great service Making sure that food is prepared in a timely manner Prepares stocks, sauces, dressings, food for menu items following recipes Checks in ingredients from suppliers, insuring quality Rotate food products to insure freshness and no waste. Communicates ingredients needed in a timely manner. Being a part of the kitchen team and helping when needed. Maintaining a clean and sanitary work environment. Maintaining a professional appearance that adheres to our dress code. Physical + Basic Requirements: Basic math skills, measuring conversions. Being able to multitask and handle a fast pace work environment. Ability to implement written and verbal instructions. This position requires standing, bending, and walking for extended periods of time. You must be able to lift at least 10-50 pounds throughout the day. At least one year of line cook experience in a restaurant kitchen preferred Able to follow the health and safety procedures Has a reputation for excellent relations with front of the house staff Must be able to work weekends and Sundays Successful Candidates will have the following Personal Characteristics: Excel at giving and receiving constructive feedback Self-motivated, especially under pressure High level of integrity and honesty Strong interpersonal skills Able to work independently and as a member of a team Flexible and hardworking Able to set priorities Able to effectively manage their emotions in the workplace Recognizes when help is needed and asks for it What does the job pay? Starting pay is $18.00 per hour, or negotiable based on experience.

We have an opening for a CHEF SOUS position. Location : University Place 1700 Lindenburg Rd West Lafayette, IN 47906 Note: online applications accepted only. Schedule : Full-time: More details upon interview. Requirement : Four years experience. WE MAKE IT EASY! You can now chat or text-to-apply , in addition to our standard online apply. Just text JOB to 75000 & search for the requisition ID number 330575 . Click here to view more. You can now prerecord video introductions. Be more than just words on a resume and get in front of the hiring manager faster. Click here to get a sneak peek preview. If you have a positive attitude and a love for learning, you may be interested in joining our team. With a marked focus on senior living, Unidine delivers custom culinary programs centered on diamond service, scratch cooking, and a holistic health & wellness approach to dining. We embrace culinary integrity and innovation to craft invigorating, nourishing, and memorable meals with high quality local, seasonal, and responsibly sourced ingredients and products. As a boutique food and dining management service, we specialize in tailored, creative solutions to serve discerning clients and their clientele nationwide. Full time associates at Unidine are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace 401(k) And other voluntary benefits Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. About Compass Group: Achieving leadership in the foodservice industry Compass Group North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Unidine

Restaurant Sous Chef Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership building skills and high energy. To be considered for this opportunity as a Sous Chef of this leading culinary establishment, Apply Today for our location in the South Minneapolis, MN area. We employ hospitality professionals who are passionate, eager to learn, want to grow, and possess great leadership skills. We are a great company for talented Culinary Professionals to make their mark! We offer great growth opportunity for candidates that want to learn and move up in their career. Don't miss this fresh, exciting and rewarding career opportunity as a Sous Chef in Minneapolis, MN Title of Position: Sous Chef Job Description : Our Sous Chef will be challenged every single day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments and maintaining consistent top quality ingredients in every dish, every time. The Sous Chef must be able keep up in a fast-paced environment, hold others accountable, execute and deliver high quality food, coach and develop others, and adhere to superb safety and sanitation practices. Benefits: Competitive Compensation (45,000 - 55,000 depending on experience and position) Strong Bonus incentive Vacation and PTO 401k Fantastic Growth opportunity Insurance Benefits Thorough and Ongoing Training Qualifications: Must have a minimum of one year of recent or current Sous Chef Experience in a free standing, restaurant environment The Sous Chef will preferably have exposure to, and knowledge of BOH related cost controls Our Sous Chef's must have a positive attitude, eagerness to learn and grow, and have a genuine passion for the industry Must be able to hold others accountable, while maintaining a positive work environment through coaching and leadership Good history of tenure and career progression Apply Now- Sous Chef located in Minneapolis, MN If you would like to be considered for this position, email your resume today!

Job Details Description The Role Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets Qualifications • The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Qualifications

Start Your Journey With Us You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn't find in a travel guide. If this sounds like you, you're in the right place. You've got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That's why we're not just looking for anyone. We're looking for someone like you. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Welcome page Returning Candidate? Log back in! Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical, Dental and Vision insurance programs geared to you and your family's needs as well as Vacation/Sick/Holiday benefits. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Our Exciting Work Environment Our café is conveniently located within Downtown Los Angeles, offering seasonal and freshly-made grab-and-go items for breakfast and lunch. Breakfast menu items consist of delicious options such as our waffle breakfast sandwich, freshly squeezed juices, and daily selections from our yogurt bar. For lunch, we offer our "chop & toss" fresh produce bar, artisan sandwiches and burgers, homemade soups, and chef's daily entrée specials. We proudly use eco-friendly, biodegradable materials for packaging, utensils, cups and plates. Sustainable, organic products are incorporated, when seasonal. This role features a wonderful quality of life with a primarily Monday-Friday work week and day shifts! Patina Restaurant Group is seeking similarly passionate individuals to share in this vocation with us. We are dedicated to facilitating growth and development of our employees' careers in all fields. Responsibilities Assist the Executive Chef and leadership with conducting smooth operation of kitchen functions. Train, supervise and motivate subordinate staff. Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. Assist with scheduling of the culinary team. Present daily specials to the staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service. Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) Inspect cleanliness and organization of kitchen, prep kitchen, and dishwashing area, to comply with the high standards of the Health Department. Assist in weekly inventory of total kitchen small wares and kitchen equipment. Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. Responsible for maintaining labor & food cost at all times Open & flexible schedule required to meet the needs of the business Qualifications A minimum of 2 years experience as a Sous Chef, Kitchen Manager, Chef de Cuisine or Cafe Chef in a restaurant, hotel, cafe or corporate dining outlet. Openness & willingness to learn. Clean work habits and attention to detail. Ability to multitask and remain in control in a high volume, fast-paced, demanding environment, while maintaining your sense of humor. Ability to think quickly on your feet, taking things in stride and executing with poise. Professional, polished appearance with the ability to interact with all types of team members. Proven ability to lead a staff and positively influence employee behavior. Must have excellent verbal communication skills and have the ability to work a flexible schedule. Certificate or degree in Culinary Arts preferred. Basic computer knowledge including Word and Excel. Resume required with application for consideration. #LI-AB1 Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.

Description It's been called Aspen's "finest spot to wine, dine and unwind." The name element 47 pays tribute to silver, the precious metal that first put Aspen on the map, and to the finest silver service cuisine -for breakfast, lunch, après and dinner, 7 days a week. Our team of culinary and wine professionals is one very good reason our hotel has enjoyed the rare Five-Star, Five-Diamond ranking for so long. In 2015, element 47 received its first Five-Star Restaurant Award, the only one among Aspen restaurants. Whether you ski in for lunch, drop in at the bar for a more casual rendezvous, or join us for the most special of occasions, you'll be greeted with warmth, not formality. Position SummaryThe Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef's specifications and trains employees to the hotel / kitchen standards. Position Summary Essential Functions of the Job: People• Provides back up, support, and covers shifts in Element 47, Ajax Tavern, and Banquets• Expedites Breakfast and lunch or dinner service according to assigned shift• Assists in the administration of the Culinary apprenticeship program including coaching, mentoring, and demonstrations• Supervises and schedules Stewarding department• Communicates with the restaurant manager regarding staff performance, guest comments, special requests, menu changes etc.• Trains staff to standard performance levels• Assures safe work conditions for all personnel• Communicates any mechanical problems with the Engineering Department People Product• Maintains cleanliness of all kitchen production and storage areas• Communicates discrepancies form standard with the Executive Chef• Assists in writing menu descriptions for all new dishes and rolling out in advance to Front of House staff• Assists with production of menu items• Assists with menu development in all outlets Product Profit• Assists with inventory• Ensures food costs are at the forefront of menu development, systems, and pricing• Enters all new menu items in chef tech• Schedules and monitors staffing levels being mindful of budget and volume levels• Culinary Payroll• Inspects product quality, pricing, and sources provide the best quality/value• Ensures approved vendors are being utilized whenever possible Profit Education, Experience & Skills:• High school diploma or equivalent• Four years experience in 4-5 star restaurant/hotel• Culinary degree or equivalent Education, Experience & Skills: Physical requirements of the position include:• Kneeling, bending, and standing for extended periods of time• Ability to lift 50 pounds• Works in hot steamy environment Physical requirements of the position include:

COMPANY OVERVIEW: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. COMPANY OVERVIEW: THE ROLE: Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.RESPONSIBILITIES: • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned.• Possess high level of multiple outlet management knowledge and experience• Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.• Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness.• Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef• Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices• Works under the direction of the Executive Chef and Executive Sous Chef concerning banquetsQUALIFICATIONS: • The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.• Minimum three (3) years' experience in a high-volume full-service food operation.• Proven track record in improving kitchen efficiencies, quality and relative costs.• Must have excellent leadership, financial analysis, team building and communication skills/customer service.• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.• Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.• Travel may be required.Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. THE ROLE: RESPONSIBILITIES: QUALIFICATIONS:

With over 125 offices and 350 recruiters in the US and Canada, we have connections that build rewarding careers and grow great brands. Our franchisees and recruiters are here for you without boundary restrictions! Want to move to another state? Want to hire managers throughout North America? We are unique in that our franchisees can work the entire country while offering you one point of contact for all your needs whether you want to hire managers or look for a job in multiple states. Our clients include nationwide and local restaurants, hotels, retail and grocery chains, assisted living facilities, hospitals, airport concourse outlets, spas, catering and wedding venues, casinos, companies that hire sales and customer service representatives and much more. Patrice & Associates is the largest and most successful hospitality and retail Executive Search firm in North America and has been in business for more than 25 years. Over these years, we have honed our methods that make us stand apart from our competition. We do what other firms say they "do" but "don't". We specialize in making recruiting calls to competing concepts sourcing people that aren't responding to internet ads. We do what other firms say they "do" but "don't". With unemployment lower than it's been in decades, it's a candidate's market. As your staffing partner we can "sell" your brand resulting in more candidates to interview. With unemployment lower than it's been in decades, it's a candidate's market. One point of Contact through our National Account Program serving all locations in North America. One point of Contact Higher Quality Candidates by leveraging 25+ years of networking plus over 300 recruiters talking to candidates every day. Higher Quality Candidates Our Clients call us the Gold Standard in Executive Search. If you think it's time to make a move don't waste another minute! We have a 25+ year reputation for making great matches that are a win-win for both the employer and employee. If you think it's time to make a move don't waste another minute! Finding your next career move can be a full-time job, but no worries, we make it a lot easier and even fun. We will steer you throughout the process for free. Finding your next career move can be a full-time job, We provide up-to-date information on the job market in your area, the hottest jobs and the best companies to work for. We provide up-to-date information on the job market in your area, Whether you know exactly what you want - or don't have a clue about the next position or salary you could command, we can help. Whether you know exactly what you want - or don't have a clue We want you to win and enjoy the process. Your success is our success.