We are seeking a Sous Chef/AKM to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. This is a year-round operation with a full time salaried opening Ideal for a culinary professional ready to step up from a lead line cook or shift supervisor role. Ideal backgrounds will be from structured corporate brands. $40,000 - $42,000 salary Scratch kitchen Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
May 12, 2024
We are seeking a Sous Chef/AKM to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. This is a year-round operation with a full time salaried opening Ideal for a culinary professional ready to step up from a lead line cook or shift supervisor role. Ideal backgrounds will be from structured corporate brands. $40,000 - $42,000 salary Scratch kitchen Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 6am Age Requirement: Must be 18 years or older Location: Fairfax, VA Address: 11620 Monument Drive Pay: $21 - $21.75 / hour Job Posting: 05/18/2024 Job Posting End: 06/17/2024 Job ID:R EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 19, 2024
Full time
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 6am Age Requirement: Must be 18 years or older Location: Fairfax, VA Address: 11620 Monument Drive Pay: $21 - $21.75 / hour Job Posting: 05/18/2024 Job Posting End: 06/17/2024 Job ID:R EARN A BONUS UP TO $1,500! Hiring immediately! we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIcb070f82a42a-7458
May 19, 2024
Full time
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIcb070f82a42a-7458
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIf32abbdba6-
May 19, 2024
Full time
Quail Park of Lynnwood is a vibrant senior living community located in Lynnwood, WA. Sous Chef Benefits Offered Paid time off Health insurance (for full time) Dental insurance (for full time) Retirement benefits or accounts Education assistance or tuition reimbursement Workplace perks such as meal and coffee Variable schedule options Sous Chef Requirements • Minimum of 3 years food service experience with progressively increasing responsibility, with at least 1-year supervisory experience preferred. • Has a strong understanding of dining room operations. • Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population • Has a demonstrated understanding of various cooking methods, ingredients, equipment, and procedures. • Must have a strong commitment to customer service and desire to exceed customer expectations. • Must be able to read, comprehend, write, and speak English to interpret menus and recipes and to communicate effectively with residents, families, other team members and vendors. Sous Chef Essential Functions Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up. • Supports Director of Signature Dining with maintaining department within budgetary guidelines. • Maintains knowledge base of current OSHA, and local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance. • Responsible for training, directing all kitchen team members during a shift. • When necessary fills in for the Director of Signature Dining • Assists Dining Room Manager with Serving team members as needed. • When necessary fills in for the Dining Room Manager PM21 Powered by JazzHR Compensation details: 26-30 Hourly Wage PIf32abbdba6-
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Lakeside Catering Services
Halifax, Nova Scotia (NS)
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 19, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job Description Job Description Geronimo Hospitality Group Description: THE TEAM Lucy's combines neighborhood traditions with a fun and inviting atmosphere while providing exceptional service. We offer Wisconsin delicacies like cheese curds and craft beer, and one-of-kind stuffed burgers for a true taste of the Midwest. THE PLAYER You are responsible for all culinary activities for the restaurant. You will also oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. EVERY DAY, YOU WILL Be responsible for long and short term planning and day-to-day operations of the kitchen and related areas Mentor new and existing team members alike Correctly track inventory goods Foster a professional working environment of trust, compassion, excellence, and culinary professionalism Work alongside General Manager and dining room Manager to ensure market trends, cost control and specials are presented. Plan and implement menu concepts, creating weekly specials in accordance with our brand as well as being able to create standard recipe cards for each dish Maintain control of the standards for purchasing and receiving items Regularly test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production Interview/recruit suitable staff for needs best suited for business success Carry out all correct disciplinary action policies and procedures for all new and existing team members Meet and exceed company food budget and goals Ensure all kitchen staff are trained on dish specification Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the storage of food meets company and statutory health and safety requirements Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods Promote a positive perception of the company always both internally and in public Have a complete knowledge of food costs and price menus accordingly Code and check all invoices on a weekly basis Ensure that kitchen schedule is completed without error in a timely manner, no less that on week out from beginning date Participate in marketing meetings as well as events scheduled by marketing Attend weekly BEO meetings GHG24 Requirements: YOU WILL BE GREAT AT LUCY'S BURGER BAR IF You have 3+ years of Chef and Supervisory experience or culinary school required You have culinary education or equivalent work experience You have strong organizational and communication skills You are able to operate and maintain kitchen equipment You are able to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations You are able to handle difficult and challenging situations and conversations You have ServSafe certification (required) YOU ARE A VARSITY PLAYER IF You have a two-year culinary degree You have complete knowledge of all kitchen equipment PHYSICAL AND MENTAL REQUIREMENTS You are regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. You may be required to occasional lift products weighing up to 50 pounds. YOU MUST ALSO HAVE U.S. Work Authorization (required) HUDDLE UP We've gathered a few team perks and benefits for all of our players, including: Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care and Pet Insurance. JOIN OUR TEAM OF EXCEPTIONAL PLAYERS! Geronimo Hospitality Group is an Equal Employment Opportunity employer PIe3f9538f5-
May 18, 2024
Full time
Job Description Job Description Geronimo Hospitality Group Description: THE TEAM Lucy's combines neighborhood traditions with a fun and inviting atmosphere while providing exceptional service. We offer Wisconsin delicacies like cheese curds and craft beer, and one-of-kind stuffed burgers for a true taste of the Midwest. THE PLAYER You are responsible for all culinary activities for the restaurant. You will also oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. EVERY DAY, YOU WILL Be responsible for long and short term planning and day-to-day operations of the kitchen and related areas Mentor new and existing team members alike Correctly track inventory goods Foster a professional working environment of trust, compassion, excellence, and culinary professionalism Work alongside General Manager and dining room Manager to ensure market trends, cost control and specials are presented. Plan and implement menu concepts, creating weekly specials in accordance with our brand as well as being able to create standard recipe cards for each dish Maintain control of the standards for purchasing and receiving items Regularly test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production Interview/recruit suitable staff for needs best suited for business success Carry out all correct disciplinary action policies and procedures for all new and existing team members Meet and exceed company food budget and goals Ensure all kitchen staff are trained on dish specification Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the storage of food meets company and statutory health and safety requirements Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods Promote a positive perception of the company always both internally and in public Have a complete knowledge of food costs and price menus accordingly Code and check all invoices on a weekly basis Ensure that kitchen schedule is completed without error in a timely manner, no less that on week out from beginning date Participate in marketing meetings as well as events scheduled by marketing Attend weekly BEO meetings GHG24 Requirements: YOU WILL BE GREAT AT LUCY'S BURGER BAR IF You have 3+ years of Chef and Supervisory experience or culinary school required You have culinary education or equivalent work experience You have strong organizational and communication skills You are able to operate and maintain kitchen equipment You are able to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations You are able to handle difficult and challenging situations and conversations You have ServSafe certification (required) YOU ARE A VARSITY PLAYER IF You have a two-year culinary degree You have complete knowledge of all kitchen equipment PHYSICAL AND MENTAL REQUIREMENTS You are regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. You may be required to occasional lift products weighing up to 50 pounds. YOU MUST ALSO HAVE U.S. Work Authorization (required) HUDDLE UP We've gathered a few team perks and benefits for all of our players, including: Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care and Pet Insurance. JOIN OUR TEAM OF EXCEPTIONAL PLAYERS! Geronimo Hospitality Group is an Equal Employment Opportunity employer PIe3f9538f5-
Job Description The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PIec3b1c2cae9a-6604
May 18, 2024
Full time
Job Description The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PIec3b1c2cae9a-6604
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 16, 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
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 16, 2024
Full time
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
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 16, 2024
Full time
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
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 16, 2024
Full time
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
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 16, 2024
Full time
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
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 16, 2024
Full time
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