We are in search for a Restaurant Sous Chef for our newest location to be opened in Chicago, IL. We are looking for an experienced Restaurant Sous Chef to assist with our new store opening and further growth in the Greater Chicago area. Great multi-concept group always room for growth Please apply today Interviewing now! Polished Restaurant Sous Chef Experience Requirements: Moderate volume 3+ million net sales scratch preparation Solid tenure with a desire to grow Culinary knowledge with scratch food experience only Italian and Seafood experience is a plus Polished Assistant General Manager Compensation: 80-85K base with bonus program 10% Health Benefits PTO Growth opportunity within the Chicago market
Apr 30, 2024
We are in search for a Restaurant Sous Chef for our newest location to be opened in Chicago, IL. We are looking for an experienced Restaurant Sous Chef to assist with our new store opening and further growth in the Greater Chicago area. Great multi-concept group always room for growth Please apply today Interviewing now! Polished Restaurant Sous Chef Experience Requirements: Moderate volume 3+ million net sales scratch preparation Solid tenure with a desire to grow Culinary knowledge with scratch food experience only Italian and Seafood experience is a plus Polished Assistant General Manager Compensation: 80-85K base with bonus program 10% Health Benefits PTO Growth opportunity within the Chicago market
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
May 04, 2024
Full time
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
ICONIC SPANISH KING STREET RESTAURANT PATRIA IS REOPENING ITS DOORS THIS FALL BE A PART OF THE OPENING TEAM The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
May 04, 2024
Full time
ICONIC SPANISH KING STREET RESTAURANT PATRIA IS REOPENING ITS DOORS THIS FALL BE A PART OF THE OPENING TEAM The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Bar Chica is currently hiring a SOUS CHEF to join our culinary team! Bar Chica is the sister restaurant of the renowned restaurant Patria. A casual, sophisticated, and upbeat venue, the menu is an eclectic mix of regional Spanish flavours offered in tapas-style. A cocktail list for any and every moment and a truly authentic Spanish wine list found nowhere else in the city, this new favourite serves both food & drinks until 2am everyday. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship. Job Types: Full-time, Permanent
May 04, 2024
Full time
Bar Chica is currently hiring a SOUS CHEF to join our culinary team! Bar Chica is the sister restaurant of the renowned restaurant Patria. A casual, sophisticated, and upbeat venue, the menu is an eclectic mix of regional Spanish flavours offered in tapas-style. A cocktail list for any and every moment and a truly authentic Spanish wine list found nowhere else in the city, this new favourite serves both food & drinks until 2am everyday. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship. Job Types: Full-time, Permanent
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring Junior Sous Chefs at multiple properties. This will be a contract May 1 to October 20th 2024. Reporting to the Executive Chef and working closely with the winery or hotel management team this position is ideal for someone with some previous leadership experience who wants to grow in an amazing organization with estate wineries across Canada. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! This is a rare opportunity. We are looking for someone who has established themselves as a creative professional with solid culinary experience but who knows they are just getting started and with the right mentorship their career will flourish. the offer • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Chefs certificate-apprenticeship program-culinary training • Two-three years of fine dining experience • Some leadership experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills Must be legally eligible to work in Canada. The restaurant is unable to assist candidates in obtaining Canadian work authorization. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
May 04, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring Junior Sous Chefs at multiple properties. This will be a contract May 1 to October 20th 2024. Reporting to the Executive Chef and working closely with the winery or hotel management team this position is ideal for someone with some previous leadership experience who wants to grow in an amazing organization with estate wineries across Canada. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! This is a rare opportunity. We are looking for someone who has established themselves as a creative professional with solid culinary experience but who knows they are just getting started and with the right mentorship their career will flourish. the offer • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Chefs certificate-apprenticeship program-culinary training • Two-three years of fine dining experience • Some leadership experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills Must be legally eligible to work in Canada. The restaurant is unable to assist candidates in obtaining Canadian work authorization. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 04, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 04, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
May 04, 2024
Full time
Job Description Pay: $0 per year - $0 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Highland Springs by Erickson Senior Living
Dallas, Texas
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Highland Springs by Erickson Senior Living
Dallas, Texas
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Maris Grove by Erickson Senior Living
Glen Mills, Pennsylvania
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Maris Grove by Erickson Senior Living
Glen Mills, Pennsylvania
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Maris Grove by Erickson Senior Living
Glen Mills, Pennsylvania
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Maris Grove by Erickson Senior Living
Glen Mills, Pennsylvania
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Maris Grove by Erickson Senior Living Maris Grove is a beautiful 87-acre continuing care retirement community located in Glen Mills, Pennsylvania. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. Compensation: Commensurate with experience starting at $55,000.00 per year. Sign on Bonus - $3,000 How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Pay: $53000 per year - $65000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
May 04, 2024
Full time
Pay: $53000 per year - $65000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Highland Springs by Erickson Senior Living
Dallas, Texas
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Highland Springs by Erickson Senior Living
Dallas, Texas
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 04, 2024
Full time
Location: Highland Springs by Erickson Senior Living Highland Springs is a beautiful 89-acre continuing care retirement community in North Dallas, Texas. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are hiring Sous Chefs who can bring their passion for great food, teamwork, and culinary experience to our fine dining restaurants. Our Signature Dining program embraces scratch cooking and chef-inspired culinary creations that set us apart from our competitors. How you will make an impact: Manages daily kitchen production and food preparation for on-time service of resident meals Directs the preparation and service accuracy for all forecasted menu items to include recipes, proper food handling, food safety, food quality, diet restrictions, and utilizing production forecast Supervises scheduling, training, and discipline of all culinary and utility staff. The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What we offer: Quality of life - most of our restaurant employees' are out before 9 pm! Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. State of the art kitchens, top of the line equipment Gated community with 24/7 security Free onsite parking at all of our communities and corporate offices A culture of diversity and inclusion, which builds on our values, vision, and mission. What you will need: Minimum of 2 years full-service experience Minimum of 6 months supervisory and coaching experience High School Diploma or GED preferred Graduate of a certified culinary program or college preferred Must be able to read, write, understand and communicate in the English language Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Able to work some weekends and holidays Compensation: commensurate with experience, $49,000 to $63,000 annually. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Job Description Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIa40fa3b7a3bf-3077
May 03, 2024
Full time
Job Description Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIa40fa3b7a3bf-3077
DoubleTree by Hilton Manchester Downtown
Manchester, New Hampshire
Job Description Overview EXECUTIVE SOUS CHEF FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PId0e4-2230
May 03, 2024
Full time
Job Description Overview EXECUTIVE SOUS CHEF FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PId0e4-2230
Job Description Job Description Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PIda2bb955b6c3-5866
May 03, 2024
Full time
Job Description Job Description Description: POSITION SUMMARY Provides support and assistance with the administration of day to day operations, functions and duties of the restaurant kitchen and staff as directed by restaurant chef SUCCESS FACTORS Success factors are the combination of skills, attributes and behaviors that, when applied, produce individual and organizational success. Leadership: Ability to obtain results through other people by motivation and empowerment, initiate actions while encouraging team members to contribute. Human Relations: Ability to positively interact with a variety of personalities, i.e. vendors, guests and team members. Organization and Planning: Able to coordinate and manage numerous details at once. Skills to prioritize and manage timeliness. Communication and Social Skills: Professional presentation and appearance, solid verbal and written ability, poised, and an excellent listener. Able to share ideas, instructions and information so they are clearly understood while maintaining cooperative working relations. Integrity: Embodies Schwartz Brothers' high standard of professionalism. Judgement: Ability to recognize problems and to creatively and immediately find solutions. Ability to set priorities and use initiative. Solid decision maker. Planning: Ability to conceive the outline of successful programs, i.e. budgets and action plans. Controlling and Awareness: Ability to measure performance and if necessary, take corrective action. Staffing: Ability to select and develop employees by example and through instruction. Actively conduct performance reviews. Financial Acumen: Understanding the relationship between sales and costs and their effect on profitability. Able to control expenses and manage the budget. ESSENTIAL DUTIES AND RESPONSIBILITIES The following position responsibilities are essential functions of the position. Successful job applicants will be able to perform these essential functions with or without requested accommodation. Maintains the highest standards of hygiene and sanitation. Follows Health Department standards for hygiene and safe food handling by clearly communicating and reinforcing standards and procedures to all staff members Flexible schedule required. Able to work days, nights, weekends and long hours Prepare all menu items and batch recipes in accordance with recipes and only serves food that meets Schwartz Brothers Restaurants standards of quality and excellence Complies with all portion sizes, quality standards, department rules, policies and procedures Responsible for achieving projected labor and food cost percentages through security, waste control, inventory control and scheduling Ensures that the purchasing meets the company's standards and quality as directed by restaurant chef. Monitors food production to guarantee that timing guidelines are met Supervises kitchen staff including training and counseling Develops kitchen staff members' skills; builds teamwork and morale Fulfills specific administrative duties including, when asked, approval of invoices, inventory taking and scheduling Enforces Company policies and procedures, and actively promotes the Schwartz Brothers Way of customer care Performing other duties as asked and directed. NOTE: The statements contained herein are intended to describe the general nature and level of work being performed by team members assigned to this classification. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of individuals so classified. Requirements: MINIMUM QUALIFICATIONS & REQUIREMENTS Knowledge, Skills, and Aptitudes: Strong knife handling skills Advanced food knowledge and a desire to learn more Basic math skills Intermediate to advanced computer skills with Microsoft Word, Excel and Outlook Able to communicate clear directions Able to work in a team environment Able to speak, read and understand basic English Excellent communication and positive interpersonal skills required Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Strong organizational skills required. Ability to produce an excellent culinary and restaurant experience for patrons. Moderate reading and writing skills; ability to follow and direct written and oral instructions and procedures. Excellent time management, scheduling, managerial, and organizational skills. Manual dexterity; auditory and visual skills required. Education and Experience: At least two years of experience as Kitchen Manager or Sous Chef Experience in a full-service restaurant or similar concept preferred Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. High school diploma or equivalent preferred. ServSafe certification required Current Washington State Food Handler's card. Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Required the ability to bend, twist, reach, stand and walk for extended periods of time to perform normal job functions Ability to lift 50 lbs. Able to climb step stools and stairs Prolonged period of standing and preparing and cooking food. Prolonged periods sitting at a desk and working on a computer. Must be able to work in a kitchen environment that may involve exposure to extreme hot or cold. Regularly required to talk or hear. Regularly exposed to kitchen equipment (e.g. oven, stove, dishwasher, broiler, knives, etc.) The noise level in work environment is moderate to loud. Flexibility and/or reliability in work schedule are required to provide support when needed. Able to work nights, weekends, holidays, and long hours. Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. BENEFITS: Discounted meals at Daniel s Broiler 10% bonus program 2 weeks vacation Sick time is accrued at 1 hour for every 30 hours worked A paid day off each year to use during your birthday month Christmas is a closed holiday 401(k) with company match Health, dental, vision insurance Voluntary benefits such as LTD, commuting benefits Length of service bonuses Opportunity for grown and development- we promote from within! Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance Opportunities to give back through organized volunteer events with Food Lifeline Salary Range: $70,000-$75,000, DOE Compensation details: 0 Yearly Salary PIda2bb955b6c3-5866