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Job Description "Golden Nugget Lake Charles is a luxury casino-resort that opened in December 2014. The property contains nearly 1,100 well-appointed hotel rooms and suites with private balconies available. It sports an eighteen-hole championship golf course, a private beach and marina, and a luxurious pool complex with private cabanas, a waterslide and lazy river. Patrons enjoy a 2000-seat entertainment showroom, variety of meeting spaces, retail shopping from fine jewelry to resort wear, and a number of Landry's signature restaurants. The Golden Nugget also includes a world-class casino with more than 70 table games, a poker room, and 1600 of the newest slot machines. We offer an abundance of premier employment opportunities in hotel, restaurant, finance, marketing, entertainment, casino management and much more. If your skills and talents are a match for our needs, we can open the door to your next career opportunity! Fertitta Entertainment through its various subsidiaries and affiliate companies is a national, diversified gaming, restaurant, hospitality, entertainment and retail organization. We own and operate the Golden Nugget Hotels and Casinos located in Las Vegas and Laughlin, Nevada, Atlantic City, New Jersey and Biloxi, Mississippi. We are also one of the largest full-service restaurant operators in the United States with over 420 locations in over 35 states and 15 countries. We operate restaurants primarily under the names of Rainforest Cafe, Saltgrass Steakhouse, Landry's Seafood House, Chart House, The Oceanaire Seafood Room, Bubba Gump, Morton's - The Steakhouse, McCormick's & Schmick's and Claim Jumper and Mastros, plus our upscale signature group of restaurants which include Vic & Anthony's, Grotto and more. We are also engaged in the ownership and operation of select hospitality/entertainment businesses, which include hotels, such as the San Luis Resort, Spa and Convention Center in Galveston, Texas, aquarium complexes, the Kemah Boardwalk, a 40-acre amusement, entertainment and retail complex in Kemah, Texas and the Galveston Island Historic Pleasure Pier in Galveston, Texas." Duties/Responsibilities: The Sous Chef assists the Executive Chef in managing the daily operation of a high volume kitchen. This includes the training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation. In addition, the Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to a "Do Whatever It Takes" attitude, and a hands-on, lead by example management style. Requirements: • Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments. • Ability to understand high-volume operations. • Ability to be a self-starter. • Possess strong interpersonal and organizational skills. • Ability to walk, stand and/or bend continuously to perform essential job functions. • Ability to work under pressure and deal with stressful situations during busy periods. • Culinary degree a plus, but not necessary. Additional Knowledge, Skills, Abilities: Must have solid planning, time management, decision-making, organization, and interpersonal skills. Excellent written and verbal communication skills are required. The ability to thrive in a fast-paced multi-tasking, hands-on environment. Ability to establish and maintain a positive and professional working relationship with all individuals. Strong computer skills in Microsoft Office including Word, Excel, and Outlook. Ability to work overtime, irregular hours and occasionally travel. Auto req ID 11899BR City Lake Charles State LA Concept / Brand Golden Nugget Lake Charles

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Management position, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Essential Functions: Leadership: Ensures culinary production appropriately connects to the Executional Framework. Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards. Manages culinary team to ensure quality in final presentation of food. Trains and manage culinary and kitchen employees to use best practice food production techniques. Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards and recognize employees. Plan and execute team meetings and daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Multi-tasking as well as ability to simplify the agenda for the team is a must. Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate regional culinary and ingredient trends. Financial Performance : Responsible for delivering food and labor targets. Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement. Productivity: Ensure efficient execution and delivery of all food line products in line with the daily menu. Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times. Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance. Compliance: Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. Qualifications Requires at least 4 years experience and 1-3 years in a management role. Bachelor's degree or equivalent experience

We have an opening for a EXECUTIVE SOUS CHEF position. Location : EMORY OXFORD CAMPUS in OXFORD, GA. Note: online applications accepted only. Seeking creative Chefs with catering experience. This role offers excellent opportunity for career growth and advancement! 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! This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. 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 Working as the EXECUTIVE SOUS CHEF , you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the 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 patient 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). Req ID: 330900 Bon Appetit SALARIED EXEMPT

Description Provide day-to-day assistance and support to the chef and kitchen staff by supervising kitchen operations, food quality, food preparation and staff job performance in the absence of the chef. Must have a high degree of commitment to food quality and safety standards. Requirements Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant Formal culinary training and education is a plus Formal business education is a plus Proficient and cross-trained in all kitchen job stations, positions and cooking skills Servsafe Food Certification and or equivalent Must be capable of lifting up to 50lbs and working on feet for at least 8 hours Apply Now

Excellent Sous Chef opportunity . We are looking for great BOH Leaders to be a part of our ever-growing team of professionals. If you are looking for a great company to join that will provide excellent growth opportunities and an outstanding work environment with no really late-night hours, then we want to talk to you. This is a family-owned company with over 90 locations that continues to grow and evolve. We are looking for leaders to be part of the excitement. Sous Chef Qualifications: Experience managing large groups of employees, including training Positive role model and team player Organization and culinary skills to maximize production efficiency Advanced cooking skill and mechanics, culinary terminology, and techniques Advanced food-safety knowledge Seeks additional responsibility Utilizes and understands IT tools to manage the business effectively Sous Chef Responsibilities: Ensures team members produce a high-quality product and adheres to all food-safety guidelines and standardized recipes Coaching team members, promoting departmental cohesion, and developing lead line cooks for future leadership positions Proactively communicates with all supporting departments Helps control costs and achieve financial results Sets a high standard for health codes and inspections Hands-on leadership, operations-driven, and passionate Supports the back-of-house staff and assists in the day-to-day operations of all areas of the kitchen, including production, prep, stewarding, purchasing, and receiving Sous Chef Benefits: Health benefits Paid vacation and sick days 401k Excellent quality of life Endless growth potential

Position Description: Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quality and quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef. Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. Ensure proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegate work assignments to cooks and other kitchen staff. Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. Requisition stock according to business needs/pars. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Position Requirements: One (1) year of experience in the same or similar position preferred. Must be able to stand and walk for majority of shift. Must be able to lift, carry, and maneuver up to 40 pounds. Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Must have excellent communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications.

In 1998, restaurateurs Paul Fleming and Bill Allen opened the first Fleming's Prime Steakhouse & Wine Bar in Newport Beach, California. They created a new kind of steakhouse, one with an atmosphere that was stylish, lively and inviting - an inspired, contemporary evolution of an American classic. From the beginning, Fleming's has always featured the very finest aged prime beef and fresh seafood with service that is both gracious and indulgent. Our award-winning Fleming's 100™, offering 100 premium wines served by the glass, is an industry benchmark. With a menu featuring Small Plates, generous sides, decadent desserts and an innovative Bar Menu, Fleming's has raised the standard of steakhouse dining to a whole new level. Our promise at Fleming's is to make every guest visit a memorable celebration of exceptional food, wine and personalized service. At Fleming's, we are committed to celebrating the diversity that has always been one of the core strengths of our business. We thrive from the special kind of energy that comes when talented Associates with diverse backgrounds, experiences and perspectives achieve success by working hard, working smart and working together in the spirit of Fleming's high standards of excellence. POSITION SUMMARY Responsible for the daily operations of the kitchen, by providing professional leadership and direction to the culinary personnel by ensuring that all recipes, food preparations and presentations meet the restaurant's specifications and commitment to quality. ESSENTIAL DUTIES Responsibilities include coaching and counseling employees in conjunction with the Chef Partner. Assist in ideation of menu items to be featured on the Chefs Table menu. Ensures that the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to all heart of the house associates: line checks, testing, training, recipe adherence, expo management, cook times, etc. Directs and checks the progress of the prep staff, checking for quality and consistency on food preparation. Works side by side with line cooks daily. Supervises the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Checks and balances product inventory from previous day of business, places food and supply orders. Enforces safety and sanitary practices and maintenance for the Kitchen. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; ensures all health inspections meet required state standards. Checks all culinary equipment and sets them up for daily use. Keeps kitchen, dish, and storage areas clean and organized. REQUIREMENTS Experience/Skills: High school diploma or GED required. Culinary certificate preferred, but not required. 2+ years of kitchen experience working in polished casual/fine dining restaurant. ServSafe sanitation certification preferred, but not required.

Description Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms. Responsibilities Responsible for the quality and the variety of all food being served on the shift Enhance the overall knowledge and team spirit of the kitchen staff Hire, train, supervise, and/or terminate employees when needed Carry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef Qualifications Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Position Description: The Chef de Cuisine is responsible for developing and executing culinary solutions to meet guest needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Scope of Role: The Chef de Cuisine is responsible for oversight of the food operation within the location, reporting to the Executive Chef and/or Hospitality Director. Key Attributes and Responsibilities: Manages the performance, attendance, customer service, appearance and conduct of the culinary brigade Focuses on culinary excellence, innovation and the experience for the Food program in order to support operational excellence Coach associates by creating shared understanding about what to be achieve and how it is to be achieved Ensure food offerings connect to the Harvest Table Culinary Group Core Pillars and Menu Commitments Implement and monitor menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc. Be a leader in ensuring excellent quality and presentation of all food to the guests by offering sustainable, responsibly sourced and nutritionally balanced options In collaboration with the Culinary/Chef's Council, develop and implement relevant training to increase knowledge and ability of culinary staff. Assist with the development and management of the annual operational budget which includes, the estimation and management of food and labor cost goals Maintains food cost at reasonable levels without affecting quality of set standards. Monitor and direct the culinary brigade to ensure that recipes and portion standards are followed, and any adjustments made, adhere to Harvest Table Culinary Group standard according to the QA process. Participate in the food management process by learning PRIMA to assist with ordering and invoice processing. Interaction with the guest by performing weekly table touches to get feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program. Full compliance with Operational Excellence fundamentals: managing waste, Pantry list, the recipe collection and ingredients through managing guest driven menus and labor standards Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws Ensure compliance with Harvest Table Culinary Group SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs Qualifications Must be able to communicate to a wide range of individuals and ensure full comprehension of the topic, risk or liability level. Knowledge of food safety, sanitation, food products, and food service equipment Degree from an accredited Culinary Institute preferred but not required. Bachelor's degree preferred 4-7 years of executive-level culinary management experience required Minimum 2-3 years culinary management experience in a multi-unit setting required ServSafe Certified Passion for food trends, flavors, innovation and recipe development

Job Description McCormick and Schmick's has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef - San Jose, CA Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in an upscale/fine dining structured establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 25127BR City San Jose State California Concept / Brand McCormick & Schmick's San Jose

Job Description "Golden Nugget Lake Charles is a luxury casino-resort that opened in December 2014. The property contains nearly 1,100 well-appointed hotel rooms and suites with private balconies available. It sports an eighteen-hole championship golf course, a private beach and marina, and a luxurious pool complex with private cabanas, a waterslide and lazy river. Patrons enjoy a 2000-seat entertainment showroom, variety of meeting spaces, retail shopping from fine jewelry to resort wear, and a number of Landry's signature restaurants. The Golden Nugget also includes a world-class casino with more than 70 table games, a poker room, and 1600 of the newest slot machines. We offer an abundance of premier employment opportunities in hotel, restaurant, finance, marketing, entertainment, casino management and much more. If your skills and talents are a match for our needs, we can open the door to your next career opportunity! Fertitta Entertainment through its various subsidiaries and affiliate companies is a national, diversified gaming, restaurant, hospitality, entertainment and retail organization. We own and operate the Golden Nugget Hotels and Casinos located in Las Vegas and Laughlin, Nevada, Atlantic City, New Jersey and Biloxi, Mississippi. We are also one of the largest full-service restaurant operators in the United States with over 420 locations in over 35 states and 15 countries. We operate restaurants primarily under the names of Rainforest Cafe, Saltgrass Steakhouse, Landry's Seafood House, Chart House, The Oceanaire Seafood Room, Bubba Gump, Morton's - The Steakhouse, McCormick's & Schmick's and Claim Jumper and Mastros, plus our upscale signature group of restaurants which include Vic & Anthony's, Grotto and more. We are also engaged in the ownership and operation of select hospitality/entertainment businesses, which include hotels, such as the San Luis Resort, Spa and Convention Center in Galveston, Texas, aquarium complexes, the Kemah Boardwalk, a 40-acre amusement, entertainment and retail complex in Kemah, Texas and the Galveston Island Historic Pleasure Pier in Galveston, Texas." Duties/Responsibilities: The Sous Chef assists the Executive Chef in managing the daily operation of a high volume kitchen. This includes the training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation. In addition, the Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to a "Do Whatever It Takes" attitude, and a hands-on, lead by example management style. Requirements: • Prefer a minimum of three years (or greater) of experience cooking in reputable dining establishments. • Ability to understand high-volume operations. • Ability to be a self-starter. • Possess strong interpersonal and organizational skills. • Ability to walk, stand and/or bend continuously to perform essential job functions. • Ability to work under pressure and deal with stressful situations during busy periods. • Culinary degree a plus, but not necessary. Additional Knowledge, Skills, Abilities: Must have solid planning, time management, decision-making, organization, and interpersonal skills. Excellent written and verbal communication skills are required. The ability to thrive in a fast-paced multi-tasking, hands-on environment. Ability to establish and maintain a positive and professional working relationship with all individuals. Strong computer skills in Microsoft Office including Word, Excel, and Outlook. Ability to work overtime, irregular hours and occasionally travel. Sous Chef - Claim Jumper | Golden Nugget

The Brookfield Conference Center is searching for a Sous Chef! Join our family of exceptional hotels at North Central Group where you'll enjoy rewarding work, opportunities to grow your career and stay with us, and a supportive environment that is fun! Our friendly and creative Sous Chef works to ensure all guests receive exceptional service and high-quality food. Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained Work with Food & Beverage Director for creative menu planning and correct food preparation Interact with guests to obtain feedback on product quality and service levels Respond to and handle guest problems and complaints Assist with recruiting and selecting culinary team Ensure that the culinary department adheres to all company and hotel policies and procedures Culinary degree or four years of food & beverage, culinary, or related professional area experience Two years in a management position Strong interpersonal and communication skills; ability to speak clearly and listen attentively Strong organization skills and attention to detail Ability to work effectively and efficiently in a fast-paced setting, effective problem-solving skills Positive attitude, outgoing and friendly personality Strong leadership and a professional image Health, Dental and Vision insurance Paid time off Anniversary day off with pay Paid volunteer hours 401(k) retirement plan with company match Health and fitness monthly reimbursement Hotel room discounts nationwide With 35 years of hospitality expertise, North Central Group consistently delivers exceptional service to our guests. Our company operates 25 + award-winning hotels in five states within the Marriott and Hilton family of brands. Check out our jobs at and join our growing staff of 1,000 team members! North Central Group is an Equal Opportunity Employer.

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Req ID: 326642 Morrison Healthcare CHRISTINA M STEWART SALARIED EXEMPT

Inspired by our commitment to excellence, Shipmates at our Company* create unforgettable memories for our guests. The successful Sous Chef, in conjunction with the Executive Chef, participates in managing back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service, and guest satisfaction while maintaining a high level of profitability. Essential Functions: Cruise Execution: Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual. Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation. Maintain close liaison between the kitchen and other departments including the front-of-the-house (FOH). Recommend and execute approved programs that improve the level of service and product quality. Execute other projects as assigned by management. Kitchen Team Management: Recruit new kitchen staff when necessary to fill vacant positions. Participate in training of all new kitchen staff. Participate in scheduling kitchen staff according to staffing matrix. Adhere to the Company's performance management guidelines for all discipline and termination situations. Provide input to the Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff members. Recommend to the Kitchen Manager & F&B Director the promotion of kitchen staff members. Develop positive working relationships with city department heads and peers. Participate in the development of strong teamwork within the staff. Help develop and execute shipmate incentive programs. Guest Service: Ensure effective execution of each cruise (back-of-the-house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with the company objective of guest retention. Participate in implementing and maintaining effective safety programs in conjunction with the Operations Department. Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements. Administration: Participate in monitoring and controlling all costs associated with the operation of the kitchen in accordance with the budget. Participate in the inventory process to ensure an adequate stock. Participate in purchasing all food products and cleaning supplies according to established procedures. Participate in processing all invoices in a timely manner to maximize corporate rebate program. Participate in administering the payroll system including scheduling, checking, transmitting and processing. Participate in maintaining food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost, and high reliability. Participate in scheduling kitchen staff work periods to achieve maximum payroll efficiency. Ensure that all state and local health requirements are met onboard and that all shipmates are familiar with these requirements. Attend all scheduled meetings. Operate all restaurant systems (PC, restaurant cost analysis software, etc.). Accountabilities: The successful Sous Chef will personally contribute to the unforgettable guest experience, be favorably viewed by supervisors and peers, and be swift and efficient in the execution of their assigned duties. The performance will be measured by quality, service, departmental tests, management evaluation, and feedback from peers on the city's team. Job Specifications/qualifications: High school or equivalent required. Minimum of three (3) years of total kitchen experience in full-service/banquet, high volume environment. At least one (1) year of kitchen staff management experience. Minimum two (2) years formal culinary training OR two (2) years additional kitchen experience in a full-service/banquet, high volume environment. ServSafe Certified. Able to manage multiple priorities/tasks and prioritize appropriately. Ability to establish and maintain effective working relationships. Must be able to communicate effectively in oral and written form. Ability to work in confined spaces and perform duties within extreme temperature ranges. Must be able to stand, walk, and/or sit continuously perform essential functions for an extended period of time. Must have hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation and observe the preparation. Physical requirements- Must have finger/hand dexterity in order to operate food machinery; must be able to lift, move, and/or carry items weighing a maximum of 200 lbs. on a continuous schedule. Able to work with Microsoft Office applications (especially Word & Excel). Ability to read, write, and speak English to comprehend and communicate job functions. About Entertainment Cruises Entertainment Cruises is the nation's largest dining cruise company with day and evening cruises, excursions and private charters in many cities across the US. At Entertainment Cruises, we offer a unique space with views other venues can't offer. If you are inspired by a commitment to excellence and dedicated to creating unforgettable memories you may be just the person we are looking for to work for as a Shipmate with Entertainment Cruises.

Do you rise above the rest in every kitchen you work in? Are you motivated, intelligent, and generally an all around rockstar that puts performance before ego? We are College Chefs, a chef-first company that is highly rated by both our customers AND our employees. Google us. Click Here If you want to create cool from-scratch food and make people happy every day, APPLY NOW. We're looking for classically trained chefs who don't need to be micromanaged and are driven by their passion for food -- not by their ego. This position is highly competitive, we are accepting resumes immediately for Baton Rouge, Louisiana. Founded and owned by a classically trained chef, College Chefs began providing creative dining solutions to fraternities and sororities across the Midwest in 2009, and we now service over 60 campuses nationwide. As we grow, we seek to hire chefs that wish to grow with us. We believe in providing our chefs with an outstanding quality of life, based on a set schedule with minimal nights or weekends in most cases, as well as paid vacation breaks so long as you agree to complete the academic year. We are a company of chefs, for chefs, and believe that a balanced lifestyle makes for higher quality product produced by fulfilled, energetic chefs. We also believe in providing our clientele with wholesome, from scratch, relevant food and the peace of mind that comes with guaranteed seamless service from a team of experienced professionals.

Job Description Joe's Crab Shack has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Kitchen Manager - Ft. Myers, Florida Essential Duties and Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 24895BR City Ft. Myers State Florida Concept / Brand Joe's Crab Shack Ft. Myers

Overview Healthcare Services Group (HCSG) typically services long term care and nursing facilities and is now hiring a Sous Chef in your area! HCSG has a custom, state of the art training program! Position Summary The Sous Chef prepares and serves food including texture modified and therapeutic diets according to the facility menu. Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director or Chef, to ensure that quality dining services are provided at all times. The Sous Chef assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. The Sous Chef must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others. The Sous Chef must assist dietary aides as necessary, and, directs other employees with approval and in the absence of the Dining Services Director. The Sous Chef consistently embodies the characteristics necessary to drive the Company's Purpose, Vision, Values, and DNA. Qualifications A high school diploma or equivalent is required. Culinary Arts degree or certification or a minimum of five years culinary experience at the Sous Chef level or equivalent. Must successfully complete an approved sanitation and safety course (ServSafe). Ability to read, speak, write and understand English. Follow directions and complete tasks. Ability to follow time schedules for meal preparation and serving. Maintains a neat, clean, well-groomed appearance. Dependable, with experience working in facilities utilizing quantity food production methods. Good communication and interpersonal skills. Good client/customer service and organizational skills. Ability to prioritize multiple tasks. Ability to work effectively with a team. Ability to work independently as needed to support the group effort. Ability to exercise independent judgment.

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 Assistant Kitchen Manager supervises and coordinates activities of assembly and prep team members and other workers engaged in preparing and cooking food. They are responsible for keeping cost of goods in line with or better than budget. They provide leadership in the fulfillment of Life Time Fitness' mission statement and brand. Job Duties and Responsibilities Maintains daily operations of back of house including maintaining cleanliness, ordering food and supplies, evaluating prep lists and par levels Observes and manages workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are following recipe standards Supervises, trains, develops, and assesses cooks and dishwashers to ensure continuous growth through orientations, direction, and feedback Maximizes profit by controlling food costs through recipe adherence, proper ordering and par levels Makes recommendations on the hiring, the promotion and termination of employees to the Café Manager ​ Position Requirements High School Diploma or GED Previous kitchen experience Food Safety Certification Ability to stay calm and overcome any food production issues Ability to stand, walk, and/or sit for long periods of time ​ ​ Preferred Requirements Culinary school diploma

Job Description The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. Responsibilities Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Manages employees encompassing culinary, servers and stewarding. Is responsible for the overall direction, coordination, and evaluation of restaurant unit. Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications AAS in Culinary Arts or equivalent from an accredited University or Institute. Previous culinary experience is highly preferred. Must possess strong organizational, management, culinary, communication, and motivational skills. Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods. Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint). Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. Servesafe Sanitation; ACF Certified preferred.

Job Description Brenner's Steakhouse has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - Houston, Texas Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in am upscale/fine dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 24852BR City Houston State Texas Concept / Brand Brenner's Steakhouse