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The Hotel at the University of Maryland, College Park MD Duties and Responsibilities Works closely with the Executive Banquet Chef, is second in command of the kitchen and is able to fill-in as Executive Banquet Chef when necessary Motivate, lead, coach and manage all aspects of team members' performance towards achieving exceptional guest service and team member engagement results Help in the development of menu items Focus on and contribute to increased revenue and improved Guest service Manage execution of food preparation in Culinary department according to quality standards, presentation techniques, and portion control Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results Order food and manage inventories to maximize quality and minimize food cost Manage Culinary departments financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods Implements, adheres, and monitors all department and property policies and procedures including but not limited to standards of conduct, attendance, appearance, confidentiality, safety, and sanitation Assist Executive Banquet Chef in developing and implementing department management plans including labor schedules and systems of accountability Conduct daily staff briefings and department meetings to ensure colleagues are prepared to provide exceptional levels of service Resolve food quality and service opportunities; communicate with appropriate Team Members and leaders on Guest feedback Maintain a clean and safe kitchen; apply all heath department guidelines, educate staff in procedures and policies, and report and follow up on equipment deficiencies Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas Participate in hotel committees Demonstrate HUMD core values in all interactions Supervise all aspects of employee relations including, hiring, coaching and mediating hourly team members Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately Contribute to the team's success by accomplishing tasks and assisting with projects as needed Availability during peak operating times, i.e.: Weekends, Holidays and Special Events Work as a team member to ensure our guests have the best possible experience Understand company's emergency procedures and be able to apply them when necessary Report any incidents, property damage or injuries immediately to Manager/Supervisor Attend department meetings and training sessions as necessary Other duties as assigned by Manager and/or Supervisor Support Southern Management's Mission, Vision, and Values Comply with Southern Management's policies and procedures Ensure a great and friendly relationship with the banquets department Effectively manage staff through respectful communication, clear expectations, relevant training, productive coaching, holding regular team meetings, and appropriate performance management Lead by example, be a positive example for team in action and attitude Delegate work as appropriate, stating clearly objectives and time-line requirements Monitor and evaluate employees' successful completion of work Encourage effective teamwork Responsible management of department budget Positive interaction with all levels of management and vendors Develop and adhere to annual action plan/ capital project list Have a disaster recovery system in place and in use Skills Required Ability to obtain and/or maintain any government required licenses, certificates or permits Skilled in cooking, cost controls, management, training and development Working knowledge of kitchen and dishwashing procedures Knowledge of food and beverage costs, labor costs, and product cost Ability to run all kitchen operations Ability to create innovative menu items, develop recipes and provide unique food presentation Advanced skills as a kitchen trainer Advanced knowledge of kitchen accounting, menu cost, recipes, etc. Excellent written and verbal communication skills Compute basic arithmetic and mathematical calculations Organized and detail oriented Excellent time management skills Excellent interpersonal skills Sound leadership and managerial skills Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction Technical knowledgeable and competency in necessary systems and software: - [Outlook, Word, Excel, etc]

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here - Flagship Culinary Services is seeking a Jr. Sous Chef to help run the employee cafes for our Client, the largest social media company in the world! Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Job Perks and Benefits Monday-Friday schedule, with weekends off 11 paid holidays Full medical, vision and dental coverage Competitive pay 401k with employer match On-the-job training to advance in your position Free meals and snacks during your shift Key Responsibilities Customer Service: provide the best customer service in a courteous, fast and efficient manner. Accommodate all requests and special needs for guests and Clients Manage: manage shift of assigned staff, including Line and Prep Cooks, Food Receivers, Dishwashers and Front of House team members. Assist Sous Chef(s) with scheduling, training and professional development for your team Oversee Production: responsible for your café's food production according to recipe, inventory procedures and safety standards. Oversee all phases of food procurement, production and service Quality Check: maintain food quality standards, ensuring compliance with food inventory procedures, food storage and rotation. Conduct daily line checks, food reviews, taste tests and more Operations: set operational goals and follow-up plans for the work unit; conduct monthly food, safety, sanitation and facility reviews to improve cafe standards and correct deficiencies Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue Hire: work with staffing recruiter to select and hire appropriate kitchen staff to grow your team Safety: maintain a clean and organized kitchen and workplace, in all service areas. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management - and ensure your team is following guidelines as well Administrative: set time for emails, paperwork, management meetings, safety observations, leadership trainings, interviews and more Other duties as assigned Knowledge and Skills Excellent culinary skills and experience with high volume production and large batch cooking Knowledge of kitchen safety and sanitation processes and protocols Ability to handle kitchen equipment and tools safely Strong leadership, communication, multi-tasking and problem-solving skills Sense of urgency and ability to work and lead a team within a safe manner Requirements Minimum 2 years of kitchen management experience High school diploma or GED; Culinary degree preferred, but not required Solid track record of success in previous management role Jr. Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department About: Flagship Culinary Services is dedicated to helping companies provide high quality dining experiences for their employees and visitors. Our talented teams help deliver delicious and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. We support many different types of food service setups, from full-service cafés to customized food concepts. Equal Employment Opportunity Employer: Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical​​​ condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

My name is Fiore Tedesco. I am the chef and owner of L'Oca d'Oro. I opened L'Oca d'Oro three years ago with the vision of creating a neighborhood restaurant that would be truly supportive of local agriculture, operate as a neutral and collaborative space and would guarantee a living wage to every employee. We have created a safe space for chefs regardless of gender, race or sexual orientation to work, grow and achieve in our kitchen. Our employees all share in the 20% service charge that goes on every check, have access to an affordable Health care plan and can communicate in an atmosphere that is a departure from the norm and celebrates everyone who works here. If you love cooking and want to find a sustainable home for your craft, love engaging and want to be part of a team that shares a progressive vision of what restaurants can and should be, L'Oca d'Oro could be the place for you.We are looking for focused, committed chefs who share these values and feel they may be able to thrive and lead in this environment. You must be serious about your life in food and committed to being a part of and growing with our team.For the sous chef position we are looking for candidates whom have at least 3 years fine dining experience and at least 1 year management experience. Candidates should be prepared to work the line, be an extremely organized cook and be willing to do all the little things that contribute to a restaurant's success. This is a small kitchen team and it takes a great deal of focus and hard work from everyone on staff for us to be who are. It is a 55-60 hour a week position. This is a salaried position with paid time off / paid health care and other benefits.If you are interested please write me a note detailing why you think this may be the right work environment for you.

Come Join The Fun!Breckenridge, CONow hiring:PM Outlets ManagerCoppertop Sous ChefDeli Prep Cook Front Desk Agent (Full time & Seasonal)Grounds LaborerHotel Lodging CoordinatorShuttle DriverMassage Therapist Part-timeEsthetician Part-time/Full timeSecurity OfficerUnit CleanerHSKP InspectorExcellent Benefits Available!Beaver Run Resort passionately provides memorable and unique experiences for guests and homeowners while inspiring employees to achieve exceptional standards of service and profitability. We are the destination of choice for mountain vacations and meetings. Beaver Run Resort is a full-service resort and conference center located in the beautiful year-round mountain town of Breckenridge, CO. We employ approximately 150 year-round and 150 seasonal employees in over 20 departments throughout the resort. Our employees are what set Beaver Run Resort apart and we strive to make sure all employees represent our Core Values of Integrity, Respect, Fairness, Balance, Safety, and fun!We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities. recblid i4lao46xfb4fdb011usmgbtb3vtzab Associated topics: chef, commercial, corporate, corporate kitchen, culinary school, head chef, pantry, salad chef, service, tavern

NEW RESTAURANT OPENING 2020 - SCOTTSDALE QUARTER GENUINE LEADERS WANTED If you're looking for work that never feels like work, complete with crazy-good food, free live music and killer cocktails, then Culinary Dropout has the job for you. As a Dropout, you'll coach, train, and inspire others to deliver a genuine guest experience (just like our neon sign says). We aren't looking for formal training or cooking competition prestige but, instead, kitchen grit. Our open, exhibition kitchen is flanked by murals of the Greats (like Biggie and Amy Winehouse) and built for 12-man lines and 1200-cover dinners. Cooking right (and cooking fast) is king here. As the Executive Sous Chef you will… Have 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay + Bonus Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe

SOUS CHEF OPPORTUNITY GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast-casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. As the Sous Chef you will… Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all Fox Restaurant Concept locations Fun work vibe

**Wheelhouse will be holding open interviews, all positions, 11am-4pm on 9/19 & 9/23. Feel free to drop in with a resume, or email us at to schedule an interview! **POSITION SUMMARY: The Sous Chef works closely with the Chef and under the guidance of the Executive Chef in all aspects of managing the daily production. This position encompasses daily kitchen operations, ordering, tracking and inventory of product from multiple vendors, overseeing kitchen staff, as well as maintaining high standards of quality, timeliness and consistency in execution of fine dining in a live, fast paced theatrical environment.SUMMARY:In 2018, the Seattle-based headquarters of Teatro Zinzanni moved the Spiegeltent and all of its operations to a wooded former brewery site in Woodinville, Washington, a community just outside Seattle in the areas tech corridor with more than 100 wineries in the neighborhood. The Wheelhouse restaurant came to life in August 2019.Wheelhouse is a full service restaurant supporting the local community and surrounding area. We offer the freshest local products, local wines, beers and spirits through innovative menus. The Wheelhouse is a place for friends and families to gather for nourishment and merriment. We are open for lunch and dinner seven days a week year round, with the exception of a few key holidays. The long-term goal for the Wheelhouse is to become a landmark for the Hollywood district as well as greater Woodinville. ESSENTIAL FUNCTIONSResponsibilities and Duties:Kitchen OperationsResponsible for planning and executing operational structures with respect to budget and an assertive a la carte menu: daily food preparation, task creation, management and control, supervision and monitoring of kitchen staff, as well as impeccable upkeep and maintenance of working spaces and machinery.A capacity to understand and act upon production needs, using visual cues to ensure to-the-minute kitchen timing and delivery of all menu items is correct. Responsible for adhering to strict budget and production timeline for crew mealResponsible for kitchen operations at the highest of cleanliness standards in full adherence to health code for both facility and kitchen staffInventory ManagementResponsible for assisting in costing menu items to strict expense and cost of goods budget guidelinesResponsible for creating informed order sheets, and accountable for placing and tracking food and supply orders under the strict timelines of a daily live show, a set menu and a no waste operational principleResponsible for constantly monitoring pricing on menu items while maintaining excellent working relationships with vendors.Responsible for organizing, processing according to code and timely submittal of vendor invoicesResponsible for assisting with daily, weekly and monthly physical inventory control and shrinkage of produce, dry goods, front of house service supplies and cleaning suppliesResponsible for assisting with monthly inventory and timely recording of dataResponsible for keeping organized, methodical and track-able records for all aspects of the operation Staff ManagementResponsible under General Manager supervision for assisting with hiring, interviewing, training and supervising ofkitchen staffResponsible for working with HR department in regards to any staff related issuesResponsible for assisting with creating weekly kitchen staff schedulesResponsible for employee attendance and punctuality in the constraints of a strict show deadlineResponsible for creating and implementing ongoing product and technique training schedules for kitchen staff, using crew meal as an outletResponsible for attending daily staff meeting and sharing of food pertinent information and updatesOther DutiesWorks closely with the General Manager in the implementation of the menu, and provides feedback and solutions to the Executive Chef and Chef Maintains quality control: adheres to and upholds quality and consistency of existing recipesWorks other duties as assignedJOB QUALIFICATIONS Essential minimum skills, education, and experience: Knowledge of food and catering trends with an emphasis on fine dining and focus on quality, presentation, production, food cost controls and sanitationExcellent ability to communicate goals to staff members, to motivate, to delegate and to maintain accountability with tasks in order to achieve resultsDemonstrated ability to assess people and help them developAbility to effectively motivate and interact at all levels within the organization.Ability to consistently implement several projects simultaneously in a fast paced, time-tight environment.Proven track record with food quality improvement initiatives as well as purchasing and inventory control complianceStrong technical ability in all areas of the kitchen including prep, pantry, broiler, saut, fry, etcWorking knowledge of all kitchen equipment including exceptional knife skillsA strong presence on the hotline and kitchen floor in both a technical and managerial aspectHonesty, integrity, a strong work ethic, good follow-through, and a sense of humor3+ years of culinary management experience required, catering and banquet experience preferredProficiency with inventory management software mandatoryThis job description serves as a general overview as well as the conditions in which I must perform the job duties that the position requires. I acknowledge all the duties that my job entails and that I may be assigned other things at the discretion of Wheelhouse management. I do understand that although these are my direct responsibilities I am a team player and will help others complete their job duties when time permits.WORKING SCHEDULE/ENVIRONMENTThe Wheelhouse is a full service restaurant open 7 day a week for lunch, dinner and brunch. Team members will work full and/or part time shifts, weekdays, weekends holidays, days and nights as the business needs dictate. TZ WOODINVILLE LLC IS AN EQUAL OPPORTUNITY EMPLOYER DEDICATED TO A POLICY OF NON-DISCRIMINATION IN EMPLOYMENT (INCLUDING APPLICATION FOR EMPLOYMENT) ON ANY BASIS INCLUDING RACE, COLOR, RELIGION, NATIONAL ORIGIN, ANCESTRY, CITIZENSHIP, SEX, AGE, PHYSICAL OR MENTAL DISABILITY, MEDICAL CONDITION, PREGNANCY, VETERAN OR MILITARY STATUS, OR ANY OTHER BASIS PROHIBITED BY LOCAL, STATE, AND FEDERAL LAW.APPLICANTS WITH DISABILITIES MAY BE ENTITLED TO REASONABLE ACCOMMODATION UNDER THE TERMS OF THE AMERICANS WITH DISABILITIES ACT AND CERTAIN STATE OR LOCAL LAWS. A REASONABLE ACCOMMODATION IS A CHANGE IN THE WAY THINGS ARE NORMALLY DONE WHICH WILL ENSURE AN EQUAL EMPLOYMENT OPPORTUNITY WITHOUT IMPOSING UNDUE HARDSHIP ON TZ WOODINVILLE LLC

FIG & OLIVEis about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal. With fresh, seasonal ingredients and simple preparation, our cuisine exudes the genuine taste of food, from a ripe heirloom tomato, a leaf of aromatic basil, to a fresh grilled fish finished with lemon, rosemary, thyme and olive oil-simplicity, healthiness and refined flavors at their best.PURPOSE The purpose of the Sous Chef is to ensure that all food production workers are performing their duties as prescribed by the quality standards established by the Chef de Cuisine. The Sous Chef assists the Chef de Cuisine to ensure continued operation of the kitchen, back of house, and all matters associated with food production, preparation, cleanliness, storage, and stocking of products.RESPONSIBILITIES & DUTIESCompletes quality control line check for each meal periodOverlooks kitchen preparation of all stations and the production of all foodVerifies all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employeesAssists with training of kitchen personnel as well as food services staffSets-up and ensures kitchen stations are ready to serve prior to serviceMaintains high standards of quality and appearance of all food prepared and servedDevelops organized prep sheets with each menu changeOversees all food is consistent with FIG & OLIVE's standards and portions are consistently controlledEnsures food tickets are complete and out in a timely mannerOversees and supports line cooks in synchronizing food procurement as well as other food preparation tasksReads and follows recipes, and prepares and cooks hot and cold food itemsEnsures quantity of daily prepped foods to ensure the restaurant runs as smoothly and efficiently as possible Complies with all sanitation standards (temperature logs, HACCP review, sanitation walkthroughs etc.)Carries out Data entry of inventory, purchases/ invoices - Daily high cost inventoryManages labor costs, food purchasing and utilization to maximize cost efficienciesPrepares and plates final food products ensuring an attractive presentation is achievedEnsures all food orders are completed in an efficient mannerOrders and receives food products from vendors, checks in by item on invoice, and inputs in receiving logMaintains a strong working knowledge of culinary trends and utilize when appropriateEnsures cleanliness and high sanitation standards are maintained at all timesOrganizes and maintains stock rooms and walk-in refrigeratorsProperly returns and stores all food items to designated storage areas at the end of the shiftTrains line cooks on all aspects of the role to help and enhance their cooking skillsPerforms all miscellaneous duties assigned by upper managementUnderstands and complies with all company policies and procedures regarding safety, security, emergencies and energyMINIMUM QUALIFICATIONS & REQUIREMENTSMinimum 3-4 years in a fast-paced kitchen, fine dining high-volume restaurantDemonstrated strong leadership and teamwork skills and abilitiesExcellent communication skills both written and verbalFrench cooking cuisine skill sets preferredAdvanced computer skills (Microsoft Office, payroll etc.)Must be able to stand for 9 to 10+ hoursMust be able to lift 50 poundsReliable and predictable attendanceFood Handlers Card / ServSafe CertificationCollege degree/Culinary school degree preferred, but not necessaryThe statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.Please email resume with interested position in the subject line (i.e. "SOUS CHEF") for consideration.FIG & OLIVE is an Equal Opportunity Employer (M/F/D/V). Principals only. Recruiters, please don't contact this job poster.Apply

M Street does more than deliver a remarkable dining experience. We are a team of passionate people that relentlessly seek opportunities to innovate, grow, and deliver incomparable hospitality for our guests and our team members. We are people who think, dream, evolve, and execute while having a great time doing it. Full job description attached.

Great American Restaurants is an award winning collection of 14 restaurants and two artisan bakeries in Northern Virginia and Maryland. Named among the top 5 workplaces by the Washington Post 6 years running, we're notable for our attention to detail, quality scratch kitchens and genuine hospitality. People in the biz know us for our outstanding company culture and dedication to making food fun ! The Sous Chef is primarily responsible for shift management and ensuring outstanding food quality and recipe adherence through the management of the hourly staff and Kitchen Supervisors. Skills and attributes required for success: A passion for food, people and the business Empathy, humility, resiliency, approachability and a sense of humor Creates positive energy and positive environment Strong organizational skills, time management and ability to multitask High level of personal pride and the ability to inspire pride in others Fanatical attention to detail Desire and ability to teach, coach and mentor-lead Accountabilities: All kitchen related functions to include food quality management, supervision of the kitchen staff and staffing levels, security, housekeeping, PM Prep production, service execution, sanitation, safety and pace Closing, mid, or opening duties Line quality checks and shift walk throughs Work the line and/or expedite Make the production calls Place orders, manage inventories, reconcile variances and execute waste tracking Drive kitchen morale and communicate opportunities to the management team in the areas of hospitality, organization, equipment and staff needs Benefits include: 3 weeks of vacation in first year/4 weeks after 5 years Medical and dental insurance Life Insurance 401K with company match Dining privileges Discounted gym membership Education reimbursement

The Opportunity Mission Control invites you to join the crew at Space 220 for an expedition like no other. The planets have aligned for you to be a part of the latest cutting-edge and out-of-this-world restaurant. Help ensure a smooth departure as guests blast off to enter the International Space Station suspended 220 miles above the Earth's surface and assist in delivering an unmatched intergalactic dining experience. With stellar views and gourmet menu offerings, Space 220 is truly "The Height of Dining." Responsibilities Hands on cooking. Training, supervising, and motivating the team. Participating in the selection, hiring, and promotion of potential cooks, dishwashers, and other back of the house positions. Effective and efficient kitchen operations in absence of superior chefs (days off, vacation, etc.). Inspecting cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. Assisting in weekly inventory of total kitchen small wares and kitchen equipment. Ordering and inspecting 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. Maintaining labor and food cost at all times. Qualifications Minimum 4 years of culinary experience or 2 years as a Sous Chef in a restaurant with a similar style of dining, capacity, and volume. Managerial experience with the ability to manage and motivate staff. Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification. Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Has experience working with and an understanding of P&L's and budgeting techniques. Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. Clean work habits with a great attention to detail. Is proficient in taking inventory, food costing and scheduling. 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.

Applicants 18 years of age or older welcome to apply Follow us on to peek inside the team, discounts, jobs and more that make up our ohana! Sous Chef, Full Time Rate of Pay: Salaried Opportunity Awaits on the beautiful Island of Hawaii... Courtyard by Marriott King Kamehameha's Kona Beach Hotel currently has an opening for a talented Full Time Sous Chef to share the aloha spirit and strive to create a memorable guest experience. Brief Summary of Job: Responsible for assisting the Executive Chef in all aspects of leading and managing the kitchen and Culinary team, ensuring the quality preparation and presentation of all menu items and proper handling/storage of all food items in accordance with Hotel standards and sanitation/health regulations. Essential Functions and Responsibilities of the job include but are not limited to: ____ Providing services that are above and beyond for guest satisfaction and retention. ____ Utilizing interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. ____ Encouraging and building mutual trust, respect and cooperation among team members. ____ Assist in menu development. ____ Supervise all food preparations and presentations to ensure consistent quality according to specifications. Frequently test food quality. ____ Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. ____ Supervise daily functions of the department. ____ Spend time in culinary areas observing employee - guest / employee-internal customer interactions. ____ Work closely with the Director of Food and Beverage to ensure each outlet is profitable while delivering on the brand promise to our guests. ____ Work closely with the Purchasing Manager in the procurement of the best product for the best price. ____ Assist with monitoring service and food and beverage standards in all outlets including events. ____ Promote safe work practices. ____ Inspect all refrigeration units, trash compactor, and food storage areas for sanitation, food quality, proper rotation and storage. Responsible for cleanliness and sanitation of dock area, kitchens and team member cafeteria. ____ Maintain optimal working and physical condition of all kitchen equipment and facilities. Create any necessary work orders for the repair of equipment and submit to Engineering. Assign cleaning projects to team members. ____ Supervises the function of all kitchen employees, facilities and costs and contribute to maximizing the overall food & beverage departmental profit. ____ Interview, select, review, train and performance manage team members. Train new employees according to all corporate specifications. Assign duties and schedule staff, balancing needs of hotel and productivity standards. Monitor staff activity and coach performance. ____ Administering payroll edits, reporting and time & attendance policies. ____ Provide assistance to other team members and departments to contribute to the best overall performance of the department and hotel. ____ Perform other duties as assigned, requested or deemed necessary by management. ***Management retains the discretion to add or change the duties of the position at any time. *** Supervisory Responsibility: Overall responsibility for supervision of all Culinary team members and operations. Independent Judgment Used: Frequently within the guidelines established by management and to the extent of operating within Pacifica Hotel Company policies and procedures. Working Conditions/Environment : Restaurant and kitchen facilities. Access to entire exterior and interior of property. Qualifications: Knowledge/Education/Experience: Proficient in Microsoft Office applications. High school or equivalent education. Completion of an industry recognized culinary school preferred. Minimum of four (4) years of experience as a Sous Chef required. Hotel experience highly preferred. Experience in a union environment is preferred but not required. TB clearance card required. Skills/Abilities/Other Requirements: English speaking or bilingual. Ability to make timely, effective decisions. Ability to prioritize, organize and delegate work assignments. Ability to maintain good team member relations. Ability to develop and maintain effective guest relations. Ability to direct performance of team members and follow-up with corrective action where needed. Ability to provide legible written communications. Ability to compute basic mathematical calculations. Dependable. Physical Requirements: Must be physically capable of standing, sitting, walking, seeing, hearing, kneeling, and squatting. Must have good communication skills (written & verbal) and be able to work flexible shifts. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Ability to spend extended lengths of time viewing a computer screen. Repetitive bending, stooping, reaching, twisting, lifting, carrying, arm/hand motions, static gripping of an object for prolonged periods, frequent gripping of an object. Reaching above, at and below shoulder level. Exerting up to 60 pounds of force occasionally, and/or up to 50 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand and walk during entire shift. Additional Comments: Must be aware of the importance of safety and security. Endeavor to be conscious of safety and security at all times. Friendly and courteous to guests and fellow team members at all times. Actively cultivate a service culture of excellence. To be considered, please include your hours and days available to work with your cover letter or resume. At Courtyard by Marriott King Kamehameha's Kona Beach Hotel, caring for people and the community is part of who we are. Our comprehensive employment package varies by position, but may include: • Free meal each Shift Worked • Paid company holidays and other paid time off (vacation, sick, birthday) • Medical, Dental, Life, Disability Insurance • Pension/Retirement Plans • Gym Membership • Employee Travel Program: Hotel room discounts at Marriott Worldwide locations, including Starwood Hotels, around the globe • Discounts on food and beverages at Marriott Worldwide locations, including Starwood Hotels, around the globe • Friends & Family Travel Program at Marriott Worldwide locations, including Starwood Hotels, around the globe • Special Associate Purchase Discount on Marriott Vacation Club Vacation Ownership properties • Reward & Recognition • Learning & Development Opportunities A list of all our open positions is available at your fingertips, 24/7 by calling our Job Hotline at ! Mahalo nui loa for exploring your career options with our Courtyard by Marriott King Kamehameha's Kona Beach Hotel ohana!

Description Life Time champions a healthy and happy life for its members. As the nation's only Healthy Way of Life brand, Life Time delivers an unmatched athletic resort experience and provides a comprehensive healthy living, healthy aging and healthy entertainment experience that goes well beyond fitness to encompass the entire spectrum of daily life for individuals, couples and families of all ages. In today's hustle and bustle lifestyle, convenience to fast casual food service is appealing. At Life Time, members and guests enjoy delicious food before or after their workout, relaxing poolside or on the go at the service of our LifeCafe Team. As part of our restaurant staff you'll work alongside health-minded teammates in a fun and fast-paced environment, proudly serving our members and guests industry-leading healthy food options. Real Foods. Real Flavors. Really Tasty. Join our LifeCafe Team in any of the following positions and grow your service-oriented career into leadership opportunities. As a Team Member, you are eligible for medical benefits, vacation pay, retirement and discounts on Life Time products and services. All Team Members receive a fully subsidized membership to all Life Time clubs. Job Description Position Summary The LifeCafe Prep prepares menu items according to Life Time Fitness specifications in a timely and efficient manor. They maintain cleanliness and follow food safety guidelines. Job Duties and Responsibilities Performs kitchen duties, including, but not limited to, cutting ingredients, maintaining cleanliness, sharpening knives, and creating prep sheet Maintains Life Café and kitchen cleanliness, including sweeping, mopping, cleaning kitchen equipment, and washing dishes Prepares menu items according to Life Time Fitness specifications to maintain product inventory levels while checking for quality control and utilizing proper temperature control techniques Greets and services members in a courteous and professional manner ​ Position Requirements CPR/AED certification received within thirty days of hire Serve Safe certification received within thirty days of hire Ability to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds ​ ​ Preferred Requirements Previous kitchen experience

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we ve built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Associated topics: baker, chef, chief chef, commercial, commercial kitchen, head chef, lead, restaurant assistant chef, service, sushi

The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach home cooks who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. You will: Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl) Go above and beyond the call of duty, pitching in wherever and whenever necessary Follow DIG and health department standards Stand and walk for extended periods of time Use hands repetitively for grasping, pushing, pulling, and fine manipulation Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system You have: A passion for real, good food A desire to develop strong culinary skills The ability to demonstrate and execute a strong work ethic The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary An appreciation for the people you work with Excellent communication skills A desire for growth Work perks: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we ve built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply. Associated topics: chef, commercial, corporate, executive, executive kitchen, grill chef, pantry, service, service manager, tavern

Terrain Garden Café celebrates the cycle of the seasons and the bounty of the land. Using hand-selected produce, meats and dairy products, our team takes pride in crafting menus from the seasonal harvest of local farmers we know and trust. Located in Glen Mills, PA, Westport, CT, Palo Alto, CA and coming soon to Devon, PA and Bethesda, MD, we work tirelessly to craft an environment that aesthetically and gastronomically reflects the best of our local community. Terrain Garden Cafe is part of URBN Food and Beverage, which also owns and operates Amis brands (Amis Trattoria and Bar Amis) and Pizzeria Vetri. Reports to: Executive Chef / Chef de Cuisine Job Summary Responsible for managing the daily kitchen operations of the restaurant and stepping in for the Chef de Cuisine when he/she is off duty. They support the Chef de Cuisine and the entire team by organizing, planning and directing activities in all aspects of the kitchen and back of house. Essential Duties Manage food and supplies purchased through vendors, and making adjustments to purchasing based upon financial objectives Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food; this includes the cleaning and organization of all storage areas in freezer, refrigerator, and dry storage areas Ensure that all financial and personnel related administrative duties are completed accurately, on time and in accordance with company policies and procedures Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes appropriate reports promptly in the event that a guest or an employee is injured Interact with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints Assist Chef de Cuisine in hiring, supervising, development and, when necessary, termination of employees Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews Qualifications College and/ or culinary degree preferred, but not required Minimum 2 years restaurant experience required Excellent work ethic and dedication to the hospitality industry Food handles certificate required Self-discipline, initiative and leadership ability Strong communication and listening skills Be able to lift, bend, reach and stoop Be able to work in a standing position for long periods of time (up to 8 hours)

The Hyatt Regency DFW is looking for a new Executive Sous Chef to complement our newly renovated hotel conveniently located at the Dallas Ft-Worth International Airport! The 2019 ongoing full renovation includes all 811 guestrooms and 92,000 square feet of event space and is ready for a determined and creative new Executive Sous Chef to lead our growing and skilled culinary team. Come join our family at the Hyatt Regency DFW and you will have the chance to help create a brand new experience to our guests! Your next BIG adventure is in Dallas-Fort Worth (DFW). Whether you're a sports fan or ready to hit the town and explore the best in arts, culture and dining, DFW has something for everyone. Let the bold , vibrant spirit of DFW, with a touch of Texas charm, be your new home. Explore the destination guide below to learn more and learn all about what DFW has to offer. At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals. Innovative , Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect , Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented , Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion , Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Benefits: Complimentary on-site hotel covered parking at the DFW Airport in Terminal C Full Benefits offered after 90 days of employment 401k options and match Discounted and complimentary hotel accommodations anywhere in the world Discounted on-site dry cleaning services Free uniform and on-site dry cleaning of uniform Fitness Reimbursement Tuition Reimbursement Accolades: Dallas Morning News - 2018 Top Workplace Dallas Business Journal - 2018 Best Places to Work TripAdvisor 2019 Certificate of Excellence Apply directly by visiting the Hyatt Career site - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

The Hyatt Regency DFW is looking for a new Executive Sous Chef to complement our newly renovated hotel conveniently located at the Dallas Ft-Worth International Airport! The 2019 ongoing full renovation includes all 811 guestrooms and 92,000 square feet of event space and is ready for a determined and creative new Executive Sous Chef to lead our growing and skilled culinary team. Come join our family at the Hyatt Regency DFW and you will have the chance to help create a brand new experience to our guests! Your next BIG adventure is in Dallas-Fort Worth (DFW). Whether you're a sports fan or ready to hit the town and explore the best in arts, culture and dining, DFW has something for everyone. Let the bold , vibrant spirit of DFW, with a touch of Texas charm, be your new home. Explore the destination guide below to learn more and learn all about what DFW has to offer. At Hyatt, we believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals. Innovative , Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect , Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented , Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion , Diversity is an integral part of who we are and what we represent. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Benefits: Complimentary on-site hotel covered parking at the DFW Airport in Terminal C Full Benefits offered after 90 days of employment 401k options and match Discounted and complimentary hotel accommodations anywhere in the world Discounted on-site dry cleaning services Free uniform and on-site dry cleaning of uniform Fitness Reimbursement Tuition Reimbursement Accolades: Dallas Morning News - 2018 Top Workplace Dallas Business Journal - 2018 Best Places to Work TripAdvisor 2019 Certificate of Excellence Apply directly by visiting the Hyatt Career site - M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Key tasks Please click on APPLY ON THE BRAND WEBSITE to see the job description. As a recognized leader in the global luxury hospitality industry, Fairmont is committed to a growth strategy that builds on our strong partnerships with owners and connects us with new development partners. In addition to groundbreaking design of new hotels, a particular strength of Fairmont is in repositioning historic hotels to achieve continued growth and success while embracing the future. We will open more than 20 hotels in the next four years, some to be icons of the future and many with existing Fairmont hotel owners. Each new property will leverage our brand's global expertise in creating hotels that are situated in the heart of their destination, allowing us to connect with sophisticated travelers, delivering on our worldwide reputation as a gateway to unforgettable experiences.