491 jobs found

We re looking for a sushi chef for our new restaurant Umi by Hamasaku in El Segundo.Chef must have a passion for food and want to take sushi to the next level. Have an eye for detail and be a team player. If you have watched Jiro dreams of Sushi and believe in his philosophies, we want you! You will be responsible for breaking down the fish, prepping for the sushi bar, making sushi rice, inventory, keeping work space clean and organized, and more. Our Executive Sushi Chef Yoya is very talented, he is willing to train the right individual but you must know how to order and keep quality control. If you have the knowledge and have the passion to learn more we want you. He was recently featured on Vice munchies and this is a great opportunity to learn from one of the best. Associated topics: catering, chef, corporate kitchen, pastry chef, pizza chef, salad chef, service, sous chef, sushi, tavern

Nihon Whisky Lounge, the cities largest whisky bar with Izakaya / sushi cuisine is seeking to fill the position of lead head chef / Kitchen manager. Venue opens Tuesday - Saturday dinner only (closed Sunday / Monday) Closed Kitchen with a total crew of three. If you are a young chef seeking to take lead and show case yours skills Nihon is the venue for you. applicant should have - 5 years experience working sushi & grill. - ability to lead a small kitchen team. - knowledge of fish handling, breaking & cleanup - knowledge of correct fish storing & maintenance and kitchen organization. Applicant will work with existing head chef prior to his departure in January. email resume in body of email thank you, Nihon offers modern Japanese food with a sophisticated twist on "izakaya" dining. We're renowned for our amazing selection of whisky & cocktails Nihon, one of San Francisco's must see venues, offers contemporary Japanese cuisine with a sophisticated twist on Izakaya (Japanese version of tapas), and a wide array of fresh sashimi and sushi rolls. If you are a whisky lover, Nihon offers the largest single malt selection found on the west coast with over 500 selections, and all available for purchase. All bottles purchased can be stored in a private locker on the premises for future visits. Nihon is renowned for amazing, house made creative whisky and champagne cocktails. If you are a connoisseur of whiskey or love amazing Japanese cuisine, visit us for dinner or a night cap. We look forward to meeting you!

Job Description As Chef - Sushi your role will include: *The Sushi Chef supports the Executive Chef and is responsible for supervising kitchen staff and working on all stations within the kitchen, ensuring the preparation and plating of all hot and cold foods to outlet standards with a focus on sushi, guiding & training culinary employees and maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards, and conducting product inventories

Shoko Sushi is now hiring for full-time/part time sushi chef!We are Close to public tand several bus lines, so feel free to apply in person if more convenient. Candidates are preferred to have a minimum of 2 years of experience as a sushi chefThis positions duties are as follows but not limited toPreparation for the sushi barGood team working skillsCustomer serviceCleaning up the sushi bar itself nightlyHighly motivated.

8730 Santa Monica blvd. Ste F West hollywood, Ca 90069 SACHI is a family-owned Japanese restaurant that introduces its customers to the culinary art that is sushi. We are currently looking to find sushi chefs and servers who possess great interpersonal skills and outgoing personalities. REQUIRED EXPERIENCE POSITION 1. Chef HEAD CHEF - over 5 years of sushi chef experience SECOND POSITION - 5 years experience HELPER - over one year of Japanese restaurant experience and/or willing to learn Server Must have at least a year experience with a position attitude. All positions require a current California food handler card. High school diploma or GED 3, Tempura cook dish washer Please, submit your resume to email or drop 8730 Santa Monica blvd. Ste F West hollywood, Ca 90069 Thank you and look forward to hearing from you Nori Sushi Los Angeles is the little sister restaurant to Nori Sushi and Asian Kitchen in Phoenix, AZ, and the second one of it's kind. Brought to you by notorious sushi guru, Hyun Wook Lee, Nori offers only the most premium selection of dishes from both land and sea. Along with a select few refreshing and well done adult beverage options, Nori has succeeded in tailor fitting any diner's experience by offering a little something for everyone. Lee has created a 'dare to be great' culinary platform that supports a fusion of classic sushi cuisine with jaw dropping modern twist that simply taste great. Beginner sushi eaters and connoisseurs alike will find a home at the sushi bar with beautiful offerings of sashimi assortments and exotic items such as grade "A" Uni (sea urchin) and authentic Ahi Tuna Poke. Whether you know your way around this cuisine or not, Nori is here to expose you to everything you don't know you love yet.

TOP Group () is a specialist recruiting company that assists international business in a broad spectrum of fields.We are currently seeking a candidate for Sushi Chef role for our client, a Japanese High-end Restaurant Group.Position: Sushi ChefIndustry: Major Japanese Restaurant Group Location: New York, NYLanguages: English and Japanese is s plusFull time + Excellent benefitsResponsibilities:Oversee day-to-day culinary operationsCoordinate food and kitchenware ordersCheck freshness and quality of ingredientsAssist in the development of menu itemsStandardize recipes and plate presentationsWork with management to create a memorable experience for guestsQualifications:5~10 years of sushi chef experience at Japanese restaurant is a mustPassion for food and cooking techniquesStrong leadership qualitiesAbility to thrive in a fast-paced environmentPlease apply with a word format!

Established in 1998, Hissho Sushi specializes in making and selling fresh sushi and assorted Asian cuisines throughout the United States. As American interest in ethnic foods has increased, so have we. Were growing rapidly, doubling our size in just three years! Hisshos diverse team of employees is driven by a set of core values that starts with our CEO and permeates through every department and level within the organization. Recognized as one of the Best Places to Work in Charlotte, we take the mantra Work Hard, Play Hard seriously. Were looking to fill multiple chef opportunities throughout the Connecticut and Massachusetts Regions.DUTIES Prepare sushi related products based on product type and recipes Applies proper cutting techniques, piece count, packaging, and labeling standards Properly display and arrange visual presentation of products in sushi trays and cases Assist in store opening, maintaining product, and closing of sushi bar operations Ensures all required log books, including rice pH log and temperature logs are maintained andverified Greet, interact and communicate with customers; includes taking orders and addressing issues Actively displays knowledge of all sushi menu items Maintain cleanliness and organization of sushi bar Maintain and order appropriate levels of produce and inventory to meet production demand Understand local sanitation, health codes, and weight/measurement requirements Share ingredient & nutritional information about the sushi products to encourage sales Friendly, knowledgeable, and represents our client professionally Interact with Store and/or Deli Manager as required Other duties as assignedQUALIFICATIONS Experienced sushi chef highly preferred but willing to train the right person One year prior food handling experience Flexibility to travel if/when required; the company requires proof of valid drivers license ServSafe certified and knowledge of food safety standards preferred Excellent customer service skills Team Player and strong work ethic Ability to lift up to 50 lbs., reach, bend stoop and stand for long period of time Ability to effectively communicate in EnglishCompany Benefits: Generous Healthcare Plan, Matching 401k Plan, PTO, Paid Holidays, relaxed family environment and the opportunity to become a Hissho Franchisee!Compensation: Starts at $13 per hour, however rates may vary based on experience and whether the chef is based locally or Hissho provides travel.If interested, please submit resume to: or contact Danielle OR Penny

Summary Responsible for making sushi and other offerings in compliance with recipes and standards at Chang Shou, while delivering an exceptional guest experience. Essential Duties and Responsibilities include the following. Other duties may be assigned. Responsible for production, ordering and receiving, merchandising, controlling inventory sanitation, and safety within the department; Daily preparation work in the department, filleting fish, and preparing sushi to fill sushi case and customer orders. Assist with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes for sushi. Ensure compliance with heath department and weights and measures requirements; and in maintaining a high degree of cleanliness throughout preparation area. Maintains kitchen, cooking areas, sushi counters, neta cases, kitchen equipment, knives and food storage areas clean, sanitary and organized. Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD). Presents a clean and neat appearance and uses a courteous manner with all guests. Check the quantity and quality of received products. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Demonstrate new cooking techniques or equipment to staff. Estimate amounts and costs of required supplies, such as food and ingredients. Follow R.I.C.H. standards. Supervisory Responsibilities Manages 3-5 subordinate supervisors who supervise a total of 3-5 employees in the Chang Shou. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 3-5 non-supervisory employees. Carries out 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 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Minimum five years related experience and/or training; or equivalent combination of experience and education. Prior experience in making nigiri and maki, tempura, udon, and Ramen, and in cutting sashimi. Sushi chefs are required to have: knowledge of and ability to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood; complete understanding of kitchen operations; demonstrated organizational skills, budgeting experience, and full understanding of financials. Must have basic computer skills and knowledge of Microsoft Office applications including Excel and Word. Language Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving a few concrete variables in standardized situations. Certificates, Licenses, Registrations Cache Creek Casino Resort Tribal Gaming License. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance. The employee must occasionally lift and/or move up to 50 pounds. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly exposed to fumes or airborne particles. The employee is occasionally exposed to moving mechanical parts; high, precarious places; outside weather conditions; risk of electrical shock and vibration. The noise level in the work environment is usually loud.

TOP Group () is a specialist recruiting company that assists international business in a broad spectrum of fields. We are currently seeking a candidate for Sushi Chef role for our client, a Japanese High-end Restaurant Group. Position: Sushi Chef Industry: Major Japanese Restaurant Group Location: New York, NY Languages: English and Japanese is s plus Full time + Excellent benefits Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: 5~10 years of sushi chef experience at Japanese restaurant is a must Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Please apply with a word format!

Please respond with resume.QualificationsCertifications/Training/Experience:Food Handlers CertificatePrevious related experience working as a sushi chefKnowledge/Skills/AbilitiesAbility to see, hear, read, and write.Ability to comprehend and follow written and verbal direction.Must be able to speak clearly and listen attentively to guests, team members, and leadership.Ability to manage workflow, resolve questions and issues, and be flexible in approach when needed.Ability to approach from a place of yes and a solution-oriented perspective.Ability to work a flexible schedule, as needed.

Established in 1998, Hissho Sushi specializes in making and selling fresh sushi and assorted Asian cuisines throughout the United States. As American interest in ethnic foods has increased, so have we. We're growing rapidly, doubling our size in just three years! Hissho's diverse team of employees is driven by a set of core values that starts with our CEO and permeates through every department and level within the organization. Recognized as one of the Best Places to Work in Charlotte, we take the mantra "Work Hard, Play Hard" seriously. We're looking to fill multiple chef opportunities throughout the Connecticut and Massachusetts Regions. DUTIES • Prepare sushi related products based on product type and recipes • Applies proper cutting techniques, piece count, packaging, and labeling standards • Properly display and arrange visual presentation of products in sushi trays and cases • Assist in store opening, maintaining product, and closing of sushi bar operations • Ensures all required log books, including rice pH log and temperature logs are maintained and verified • Greet, interact and communicate with customers; includes taking orders and addressing issues • Actively displays knowledge of all sushi menu items • Maintain cleanliness and organization of sushi bar • Maintain and order appropriate levels of produce and inventory to meet production demand • Understand local sanitation, health codes, and weight/measurement requirements • Share ingredient & nutritional information about the sushi products to encourage sales • Friendly, knowledgeable, and represents our client professionally • Interact with Store and/or Deli Manager as required • Other duties as assigned QUALIFICATIONS • Experienced sushi chef highly preferred but willing to train the right person • One year prior food handling experience • Flexibility to travel if/when required; the company requires proof of valid driver's license • ServSafe certified and knowledge of food safety standards preferred • Excellent customer service skills • Team Player and strong work ethic • Ability to lift up to 50 lbs., reach, bend stoop and stand for long period of time • Ability to effectively communicate in English Company Benefits: Generous Healthcare Plan, Matching 401k Plan, PTO, Paid Holidays, relaxed family environment and the opportunity to become a Hissho Franchisee! Compensation: Starts at $13 per hour, however rates may vary based on experience and whether the chef is based locally or Hissho provides travel. If interested, please submit resume to: or contact Danielle OR Penny

(Location: SF financial district) KUSAKABE is hiring a Sushi chef/helper We are looking for professional, experienced, fast-paced, detail oriented Sushi chef / helper who can work long hours but also flexible with work schedule. Most importantly, good listener, good work ethics and great teamwork will be required. Working Days: To be determined after hired. Full time or Part time position. Job responsibility: -Serve Sushi in Kaiseki style -Miscellaneous prep work -Janitorial work -Interact with guests while serving Criteria: -Have at least two years of sushi chef/sushi helper experience -Have a Food handler certificate -Be able to speak English. If you speak Japanese, that's a plus -Must be Legal US citizen or have a LEGAL working permit -Must be able to pass background check PLEASE SEND YOUR RESUME via Email. Subject should be this: "KUSAKABE is hiring a Sushi chef, helper" Thank you. Japanese fine dining sushi restaurant.

Are you looking for an opportunity to work in your community that allows you to build relationships and make a difference? Our Mill Pond community is seeking a Part-Time Cook to join their team! If you are looking for a consistent schedule with reliable hours, and want to serve others, apply with us to learn more! These positions may include working every other weekend and scheduled holidays We offer competitive wages and benefits, including routine pay increases, tuition reimbursement & scholarship programs and learning & development opportunities. PHS strongly supports promoting from within, what ever your long term career goals and aspirations may be. About Mill Pond: Near I-35 in Ankeny, Iowa, Mill Pond sits on five acres south of First Street, just off of Delaware Avenue with convenient access to all Polk County amenities. A complete array of senior living options are available under Mill Pond's roof. The community was acquired by PHS in 1997. This community offers the following care options: Independent Living, Assisted Living, Memory Care, Care Center, and Transitional/Short Term Care The Cook is responsible for creating high quality meals and dining experience for customers by preparing and serving attractive, nutritious and palatable meals consistent with regulations and established policies, procedures and best practices. Must possess a high school diploma or equivalent education. Knowledge of State and Federal food-handling regulations, including food service operations strong desired. Demonstrated compatibility PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. Presbyterian Homes & Services (PHS), based in St. Paul, Minnesota, is a non-profit, faith-based organization providing a broad array of high quality housing choices, care and service options for older adults. 6,400 employees serve 25,000 older adults through 45 PHS-affiliated senior living communities in Minnesota, Wisconsin and Iowa, and through Optage home and community services. Established in 1955, PHS has earned the reputation as an innovative leader concerned with promoting independence, vitality and well-being for those they serve. We believe employees are the most important resource in our ministry and we are committed to an environment where employees are valued and empowered to make a difference. With a strong commitment to grow our employees from within, the development opportunities with us are virtually unlimited. We offer competitive wages, opportunities for advancement, ongoing training, and incredible benefits like education assistance and nursing loan forgiveness. If you have a desire to honor God by enriching the lives and touching the hearts of older adults, consider answering the call and join our team. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance. Associated topics: baker, chief chef, commercial, culinary school, lead, pastry chef, pizza chef, service manager, sushi chef, team lead

Pastry Sous Chef and Pastry Chef roles are available depending on your skills, experience and qualifications. The Culinary team at Walt Disney Parks and Resorts creates unforgettable dining experiences for guests from around the world. Here, you can use your skills in our fast-paced environment in areas that range from table service to catering to fine dining to pastry to quick service. No matter your role, you ll help provide a magical experience for any dining occasion. Pastry Sous Chefs and Pastry Chefs will lead a professional culinary team (18+ people on a team or more) in a pastry and baking production facility. For more information, check out our Disney Culinary-Overview video: Responsibilities : Pastry Sous Chef: Responsible for batch cooking, a la carte or set menus, recipe development, volume and timing and mobile delivery of foods. Interact with Guests and execute on dietary and allergy needs for Guests. Monitor baking cooking techniques while managing day-to-day kitchen operations. Expedite kitchen flow of bakery and manage the preparation of food inventory pars. Ensure operational compliance to WDP&R standards including food preparation, loss prevention and safety standards, as well as adherence to applicable state and local government health regulations. Verify and record temperatures of perishable items and maintain C.H.E.F.S. / HACCP log. Monitor product quality by tasting food, observing dining rooms, events and functions and by regularly speaking with Cast and Guests. Pastry Chef: Coach, counsel, and develop direct reports; communicate job expectations; plan, monitor, and review job contributions of direct reports. Inspire and motivate a diverse work team towards Company goals and objectives. Clearly communicate business objectives to team as well as consistently meet and exceed established goals. Create and develop unique food offerings that provide our Guest with a variety of selections. Ensure operational compliance of Global Walt Disney Parks & Resorts Standards, Walt Disney Parks & Resorts Food & Beverage Standards, Loss Prevention Standards, with adherence to the State of Florida DBPR and Walt Disney Parks & Resorts Food Safety Standards. Basic Qualifications : Pastry Sous Chef: Minimum of five years of baking and pastry experience Minimum of two years of culinary management experience Understand and demonstrate fundamentals of baking in cakes, plated desserts, convention desserts ,breads, pastries, cookies, etc. Able to display outstanding culinary techniques (knife skills, piping skills, decorating skills, etc.) Proven Computer skills Demonstrated ability to work with a diverse Cast Demonstrated good organizational and time management skills Strong interpersonal skills Demonstrated business savvy Able to work flexible schedule with variable shifts and days off in a rapid changing environment Pastry Chef: Minimum of 8 years experience in Pastry, 5 years minimum in management role in Pastry Demonstrated fundamentals of Pastry and Bakery skills Create Pastry and Bakery items from scratch Must be able to plan seasonal menus that exceed our Guests expectations while meeting our business objectives Demonstrated creativity and innovation skills Demonstrated clear decision making by communicating in a professional manner Proven computer skills such as Microsoft PowerPoint, Excel, Word Demonstrated good organizational and time management skills Ability to work flexible schedule with variable shifts and days off in a rapid changing environment Demonstrate the ability to work well under pressure while multi-tasking Able to verbally communicate clearly with a diverse Cast Provide professional written communication through emails as well as presentations to all levels of Management Demonstrated knowledge of workload efficiencies and ability to manage labor targets Working knowledge of Cost of Sales, Banquet Event Orders, Inventory Controls, and Labor Budgets Consistently demonstrate a professional image while working within a kitchen environment Ability to work closely with and support the Sales and Marketing teams in achieving overall Company business objectives by providing excellent service to clients Ability to present products to clients; describe and sell pastry items and menus Preferred Qualifications: Pastry Sous Chef: Previous work experience in a union environment Demonstrated creativity Demonstrated high energy level Currently possess a Food Safety Certification Pastry Chef: Proven Food Safety Certification Proven knowledge of industry trends and practical business application Experience leading a Unionized Cast Required Education : High School Diploma or equivalent Preferred Education : Pastry Sous Chef: Associate Degree in Culinary Arts Pastry Chef: Associate's degree in Pastry Arts or equivalent Associated topics: cafe, chef, commercial kitchen, culinary, grill chef, pastry chef, restaurant assistant chef, sous, sushi, team lead

EXECUTIVE CHEF Mountain Resort Destination Come be a part of the award-winning Lake Front Resort, Shore Lodge Whitetail Club! See yourself here, amidst the breathtaking beauty of our natural sanctuary in the wilds of Idaho. From the picturesque expanse of pristine glacial waters of Payette Lake to the stunning scenery of our mountain lined horizon, come experience the Mountain Resort Destination and see why we never want to leave... If you are a talented and innovative Executive chef with experience in multi-outlet, high volume, high end establishments, if you produce exceptional culinary experiences, and your team loves to work for you, this is the opportunity for you! As our Executive Chef you will lead from the front and inspire a large culinary team to exceed our Members and Guests expectations. You will maintain full control of the culinary aspects of several outlets, most year-round and some seasonal, holding responsibility for the financial success of each. Team leadership and versatility are a must, as you will be designing new and innovative seasonal menus to suit our Idaho roots. What's in it for you? Work and Play at an award-winning Resort Destination A competitive Salary Free Shift Meals Free Employee Golf and Fitness area Affordable Management Housing Medical/Dental/Vision Company Sponsored Life Insurance / Accidental Death & Dismemberment 6 Paid Holidays 401K (MATCH) Generous PTO program Employee Assistance Program 30% Employee Discount on Shore Lodge Products and Outlets The opportunity to implement your own flavors, ideas and concepts The Shore Lodge Executive Chef Superstar: Highly creative Executive Chef, innovative and resourceful with both A la carte and banquet experience Inclusive, positive and motivating force for training, retaining, recruiting and on-boarding Exemplary work ethic and attitude while developing strong inter-departmental relationships Experience in high volume, high-end seasonal establishments having confidence in running multiple events and outlets simultaneously Minimum 10 years overall culinary experience with at least 2 years Banquet experience as Chef AND 2 years culinary management in a 4 star or luxury Hotel/Restaurant environment Demonstrated experience in inspiring, leading and developing team members with emphasis on inclusion of all team members and strong verbal and written communication abilities Understanding of financial analysis in order to drive revenue and make decisions affecting the finances of the culinary outlets Exceptional hands on culinary skills, exhibiting Kitchen Presence' utilizing proper safety and sanitation habits Complete requisitions maintaining regular inventory of food and kitchen supplies, ordering items as necessary Assign/schedule work, ensuring employees adhere to all company policies Maintain procedures to minimize waste, control costs and ensure that all food and beverage equipment is clean and in proper operational condition SUMMARY: Our Executive Chef reports directly to the Executive Director of Culinary, Food and Beverage. This individual will assist the Executive Director in maintaining the high standards set forth in the culinary department, playing a significant role in the planning and execution of A la carte, banquet and catering events, and involved in the daily operations of five restaurant outlets; Having direct oversight for daily kitchen management, including scheduling, monitoring food and labor costs, kitchen sanitation, menu development, ordering and maintaining of food inventories and the motivation, retention, training and supervision of the culinary teams. Providing overall direction, coordination, and ongoing evaluation of operations. Associated topics: baker, catering, chef, deli chef, executive, executive chef, lead, restaurant assistant chef, sous, sushi

Do you love what you do, but not where you re doing it? Are you looking for an opportunity to advance in your career with a growing organization? Do you thrive in an environment where meaningful work happens every day? Interested? Keep reading! The Rivers, an Independent, Assisting Living and Memory Care community nestled into the River Hills community in Burnsville, Minnesota, is looking for caring, fun and energetic Chef to join our team! As a Transforming Age community, The Rivers is comprised of dedicated and caring people who have a strong desire to enrich the lives of older adults and our team members. Hiring Bonuses: Full time: $1000, $500 at 30 days, $500 at 90 days Part time: $500, $250 at 30 days, $250 at 90 days Why The Rivers? Work/Life Balance: We have multiple shifts and flexible schedules Competitive pay Excellent benefits: We have the benefits you re looking for as well as other unique perks for full-time, part-time and on-call team members A culture of FUN and commitment to the care of our residents, our communities and each other Your opinion matters: We share ideas, we listen and work together to make great things happen What does our Chef do? Exemplify, at all times, community standards of cleanliness, sanitation and operational organization. Exhibits leadership and management standards with all Culinary Services staff. Is responsible for adhering to food quality, appearance and presentation standards at all times. Produces and serves menu cycle programs compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure. Exhibits cooking standards of speed, accuracy, and efficiency. Demonstrates knowledge in all areas of cooking preparation and production. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance and conducts evaluations to make revisions in operations/procedures to promote top-notice food service. Represents the community in a warm and inviting manner. What we're looking for from you: Education: High School Diploma or equivalent is required; A culinary arts degree is preferred. Experience: Minimum of three years experience as a Chef/Kitchen Manager in a food service environment, preferably in a senior living community. Knowledge: Successful completion of recognized food safety course. A deep knowledge of local health and safety standards, OSHA and other regulatory agencies License: Current Valid Drivers License Excellent Attitude: An upbeat, fun, outgoing personality and can-do attitude Work Environment: Enjoy working with older adults and be willing to work in a fast-paced environment Superb Communication: A strong communicator in writing, speaking and reading in the English language Tech Savvy: Familiarity with Microsoft Office Suite Team-work: Ability and willingness to work as a cohesive team with other community and corporate departments Customer Service: Be patient, pleasant and understanding in relating to the residents and staff At The Rivers, we care deeply about our mission and commitment to providing exceptional care to our residents. That is why we are a drug and alcohol-free employer. Criminal background and drug test will be required upon a contingent offer of employment. We are excited to hear from you! Come join us and help us fulfill our vision to Transform the Perception of Age. JB.0.00.LN Associated topics: corporate kitchen, dining chef, executive, kitchen, lead, pizza chef, prep chef, service, sous, sushi chef

First impressions are everything! As a Shore Lodge, Whitetail, The Cove Public Area Attendant we want our Guests to see a sparkling lobby every time they walk in. The pride you take in ensuring all public areas of the hotel are clean and tidy will reflect in the guests view of our property as one of exceptional quality. Hotel Overview: Situated on the sandy shores of Payette Lake surrounded by National Forests in the quintessential town of McCall Idaho. Our hotel features 77 guestrooms and our guests enjoy a variety of restaurants and bars as well as Idaho's only 4 Star Spa, The Cove, pool and fitness facilities, as well as meeting space. Summary of Responsibilities: Reporting to the Executive Housekeeper Consistently offer professional, friendly and engaging service. Maintain and clean all public areas and employee work areas. Including vacuuming, mopping, dusting and polishing floors and furniture throughout the Shore Lodge, Whitetail, and The Cove. Empty trash in all public areas and clean public area restrooms. Clean all mirrors, inside of windows, wipe and dust all surfaces; keeping all brass and stainless steel shiny. Replenish supplies in the appropriate public areas. Notify Engineering or management concerning need for major repairs or additions to lighting, heating, and ventilation equipment. Follow all safety and sanitation policies. Follow departmental policies, procedures and service standards. Clear snow and debris from entry ways. Attend periodic staff meetings with other department heads to discuss company policies and patrons' complaints, and to make recommendations to improve service and ensure more efficient operations. Other duties as assigned. Qualifications: Previous housekeeping experience an asset. Excellent communication and organizational skills. Strong interpersonal and problem-solving abilities. Highly responsible and reliable. Ability to work cohesively with fellow colleagues as part of a team with minimum supervision. Ability to work well under pressure in a fast-paced environment. Ability to focus attention on guest needs, remaining calm and courteous at all times. Associated topics: dining chef, executive, grill chef, lead, pantry, pastry chef, restaurant chef, sous chef, sushi, sushi chef

Luxury, boutique resort is looking for a working Executive Chef to lead it's culinary team. Applicants should be organized, self motivated & professional:Executive Chef ResponsibilitiesInclude:* Planning and directing food preparation and culinary activities* Modifying menus or create new ones that meet quality standards* Estimating food requirements and food/labor costsResponsibilities* Plan and direct food preparation and culinary activities* Modify menus or create new ones that meet quality standards* Estimate food requirements and food/labor costs* Supervise kitchen staff s activities* Arrange for equipment purchases and repairs* Recruit and manage kitchen staff* Rectify arising problems or complaints* Give prepared plates the final touch * Perform administrative duties* Comply with nutrition and sanitation regulations and safety standards* Keep time and payroll records* Maintain a positive and professional approach with coworkers and customers* Manage and execute all banquet operations. * Control food and labor costs to meet company objectivesRequirements* Proven working experience as a head chef* Excellent record of kitchen management* Ability to spot and resolve problems efficiently* Capable of delegating multiple tasks* Communication and leadership skills* Keep up with cooking trends and best practices* Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Associated topics: baker, deli chef, executive kitchen, grill chef, head chef, pizza chef, prep chef, restaurant chef, sushi, team lead

MondrianSouth Beach iscurrently looking for an Executive Chef. This role will oversee Food Operations of the hotel to include In Room Dining, 3 Meal Restaurant with Bistro that includes Sushi, high-end Banquets, fast paced pool with a separate pool kitchen andemployee cafeteria. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Work in support of team goals and measures effectiveness through the food and beverage profit and service performance of the hotel. Responsible for the selection, training and development of the employes within the department. Responsible for all major operating expenses. while maintaining a profitable operation and high quality products and service levels.

Job Title: Noodle Chef FLSA : Non-Exempt Department: Asian Revision Date : 05/2018 General Function : As a Noodle Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. You will order and receive products; ensure orders are correct; labels, dates and puts product away. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Reporting Relations: Accountable and Reports to : Store Director; Assistant Director; Store Operations, Perishables, and Health Wellness Home; Asian Department Manager; Assistant Asian Department Manager; Assistant Managers Direct Reports : Noodle Clerk Primary Duties and Responsibilities : Prepares fresh entrees for customers both packaged and made-to-order. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Assists customers by: (examples include) escorting them to the products for which they're looking securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience Works with co-workers as a team and provides training to ensure customer satisfaction and a pleasant work environment. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Involved in schedules and overseeing food ordering and planning. Communicates to customers on phone, in person, or on e-mail regarding food and food preparation. Aids in the merchandising techniques for sushi foods. Aids in the merchandising food layout. Attends company wide and industry meetings as assigned. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time Secondary Duties and Responsibilities: Plans and performs fresh demonstrations. Stays current regarding meal trends and menu planning. Performs other job-related duties and special projects as required. Education and Experience: High school or equivalent with Hy-Vee food safety training and Food Safety Certified. One to three years of similar or related work. Prior experience in meal preparation is preferred. Physical Requirements: Must be physically able to exert up to 50 pounds of force frequently (energy exerted); and exert up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to do logical or scientific thinking to solve problems with several abstract and concrete variables. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Possess the ability to compose original correspondence; follow technical manuals and have increased contact with people, talk with customers to identify their requests; guide people and provide basic direction. Working Conditions : This position is continually exposed to various types of food, raw fish, flour, dust, noise, and temperature extremes. There is occasional exposure to cleaning chemicals/solvents. This is a fast paced work environment with significant pressure. Equipment Used to Perform Job: Oven, steamer, wok, scale, big mixer, shrink wrap machine, Telexon re-ordering machine, register, walk-in-cooler, knives, serving cases and C.A.R.S. system. Contacts: Has daily contact with internal customers and the general public. Has weekly contact with suppliers and vendors. Has contact with Federal and State government and/or regulatory agencies as necessary.