1946 jobs found

Sous Chef ? Palm Beach Garden, Florida Why YOU could be the Key Ingredient? Are you a passionate Sous Chef who loves to nurture people through a great meal? If so, your talent will contribute to the success of your restaurant! Guided by the Executive Chef, you are in charge of sparking that enthusiasm within your Team! By listening, problem-solving on the fly and providing a smile, your direction will guide BRAVO - BRIO Restaurant Group (BBRG) to the end goal - a great meal for EACH and EVERY Guest. You will succeed with BBRG if You: Have a passion for cooking; Focus on creating a Guest-first culture each and every day; Have energy! Ideally two years of high-volume Sous Chef experience is preferred; Are a dynamic Sous Chef who enjoys coaching, mentoring and developing talent; Have a background using inventory management, recipes, and labor control systems; Consider food handling and sanitation practices a top priority (ServSafe certification is recommended); Value a strong partnership with the front-of-house Management Team; Love crunching numbers and controlling costs associated with running a profitable restaurant; Appreciate being a company ambassador by promoting community involvement; Our Commitment to You: If you are dedicated to flawless execution daily and driving your Team towards excellence, you'll find that we can offer career paths that are among the best in our industry. Join the BBRG Family today and become our next Key Ingredient! "At BBRG, we strive to be the Best Italian Restaurant Company in America and we want our people to know they work with best. We will develop loyal, lifelong Guests by delivering the highest quality food and service, to each Guest...at each meal...each and every day." BBRG is an Equal Opportunity Employer PI

We are always looking for great people! Please submit your application to be considered for new opportunities ; we are always accepting applications. THIS is where passion comes to cook! Do you have a true love for food and the creativity that goes into making a perfect dish?Then you'll love a career at Maggiano's - in our scratch based kitchen! Accepting Applications for Sous Chef CandidatesGuests come to us hungry for the experience of authentic italian family meal - and we deliver. Our kitchen runs on passion and dedication - come be part of a culinary team you can take pride in.It is an exciting time to be part of this respected, solid concept as we bring our unique menu, service and style to new markets across the country!THE OPPORTUNITY HAS NEVER BEEN BETTER -- Growth for us means - growth for you!!No other restaurant can provide the level of quality and detail to every guest quite like Maggiano's -- We pride ourselves on flawless execution and obtain this every day in a high volume setting. Requirements Applicants should have 2+ years as a Sous chef in a full service restaurant. You will enjoy: Highly competitive salary positioned at the top 25% of the industry Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits Obtainable quarterly bonuses with an annual potential up to 175% of plan Flexible Spending Plans and Tuition assistance Market Leading 401(k) Savings Plans with company match Paid Vacation every 6 months Health Club/Fitness reimbursement Dining discounts at Brinker owned brands Brinker International is proud to be an Equal Opportunity Employer, committed to workplace diversity, workplace working and workplace fun. The way we see it, life is short, so you might as well work happy. -To see more about this job please click the buttom below.

Company Background Clyde's Restaurant Group remains one of the most successful and enduring privately-owned restaurant companies in the nation with 12 iconic properties in the greater Washington DC area. Great food begins with the best ingredients, and Clyde's was farm-to-table 30 years before the term existed. We take great pride in using high-quality fresh ingredients that are sourced locally and sustainably. We are not a chain - we are a group of distinctive restaurants with rapidly changing menus and an obsession with fresh and local. We are passionate professionals empowered to create and challenged to improve each day. Clyde's Restaurant Group aims to empower all of its employees to be the best they can be. This is not a "cookie-cutter manage by checklist" concept - our Chefs and Managers drive food and beverage decisions in our restaurants. We believe that a restaurant performs best when its employees are excited to work as a cohesive group. We invest in our staff by offering classroom and on-premises training, constructive feedback, ongoing coaching and most importantly, the opportunity to be creative. Clyde's Restaurant Group prides itself on its commitment to continuously improving. While we've certainly created a formula that works, what keeps us evolving are the friends we've made along the way, the energy of our staff and the continued growth of a place we lovingly call home. We are committed to a culture that delivers exemplary customer service and provides the best quality food available. We are looking for energetic sous chefs who want to build their careers and constantly learn. While a few of our units have immediate openings, we are constantly looking for talent to make us stronger, whether we have an opening or not. Look at our portfolio of restaurants, learn about our dedication to food, and tell us where you want to work. Applicants should have at least 3 years of experience in high volume, prep intensive kitchens. Clyde's Restaurant Group is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, or national origin. More detail about Clyde's of Reston part of Clyde's Restaurant Group, please visit

Hearth Kitchen in Kennett Square is seeking an experienced sous chef. The ideal candidate will have pasta making expertise and some experience with pizza. This is a highly compensated position with growth opportunity. Must have both AM and PM availability. More detail about Hearth Kitchen, please visit

OVERVIEW/BASIC FUNCTION: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. RESPONSIBILITIES: Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Review the daily activities as they relate to business and production. Establish the day's priorities and assign production and prep task to staff to execute. Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager. Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. Take physical inventory of specified food items for daily inventory. Requisition the day's supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received. Check and ensure that all duties are completed to standard. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedule, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Coach and counsel staff to exceptional performance. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Ensure that F Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Promote positive guest relations at all times. Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction. Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements and comply with all Health code requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation. Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. All other duties as required QUALIFICATIONS: Experience: Minimum two years' experience in a similar capacity for a 4 or 5 star hotel or restaurant. Education: High school diploma and culinary training certificate. General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills: Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen staff and follow up with corrections where needed; ability to motivate kitchen staff and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain staff training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel. Must be able to stand up to 12 hours a day. More detail about Rosewood Sand Hill, please visit

Yard House USA Sous Chef Sunrise, Fl (Sawgrass Mills) Job Summary Everyone should have a career this satisfying! Take a minute to "tap in" behind the scenes at OUR HOUSE…click "Learn More About Yard House" above, or watch this . What's important to you? ✔ GROWTH... We are a brand of 70+ restaurants nationwide with aggressive growth goals. Our minimum goal for new restaurant growth is 10% per year across the nation! Growth = New Jobs = Opportunity ✔ CAREER ADVANCEMENT… 99% of our General Managers, Executive Chefs, and Directors of Operations are promoted from within, and 40% of our Restaurant Managers are promoted from Team Member positions. ✔ FUN!… Fun is a huge part of our culture! With classic rock as your background music and the best Team Members and Managers out there, there are no boring days in the office here! ✔ STABILITY… Yard House is proud to be a part of the Darden Family of Restaurants - the world's largest casual dining company, recently named by Glassdoor as 2018 Best Places to Work - Employee's Choice ! At Yard House, we are passionate about our brand and the people who lead our teams. You can make OUR HOUSE even greater than it already is by joining our Management team! What does OUR HOUSE offer you? Highly Competitive Salary + Benefits • Achievable Quarterly Bonus Program Career Advancement Opportunities • Paid Vacations & Sick Days Commitment to Quality of Life • 50-55 Hour Work Week 401k & Stock Options with Company Match • Fun & Fast Paced Environment Record Breaking Stock • Weekly Pay Dining Discounts + More!!! • Industry Leader in Team Member Retention Self Check… ✔Do you have a passion to lead people and create great teams, while ensuring a great Guest experience? Do you desire an ongoing commitment to Culinary & Beverage excellence? ✔Do you have a desire for a career you can take pride in? ✔Do you have the power of FUN? Do you have the ability to unify a team in a high-volume, high-energy environment? ✔Do you possess great communication and people skills that encourage an environment of openness and professionalism? Do you strive to develop Team Members and fellow Managers, and help them achieve their goals? What are you waiting for? Click APPLY to start your new Career now!

Compensation $45,000 - $55,000 + bonus + benefits RESPONSIBILITIES: If you thrive in a fast-paced, high-volume culinary environment where food quality and presentation are held to a high standard and can say that you are genuinely willing to learn as well as develop others, this may be a match for you. Seeking an experienced sous chef with the ability to motivate and mentor a team. The Sous Chef has oversight of the back of the house culinary operations and works hand in hand with the cooks on daily set up while ensuring that all standards are consistently achieved. The Sous Chef also has financial responsibility over controlling food and labor costs. REQUIREMENTS: Must have a minimum 2+ years of progressive culinary experience with supervisory/managerial responsibilities of at least 20+ BOH employees Strong interpersonal, verbal, written skills, and ability to communicate clearly with employees and guests Prior experience in an upper-scale, high-volume restaurant; $3 million+ TS2

The sous chef will perform all duties related to the maintenance and proper food preparation in the Prepared Foods Area. They will provide courteous, friendly and efficient customer service. They will effectively train all Team Members and work well as a team. The sous chef will effectively communicate with Chef, Team Leader, and store leadership.Responsibilities * Maintain consistency in food quality standards. * Provide complete recipes for all products produced in the kitchen. * Develop and test new recipes. * Assign tasks to the salad prep clerks and follow prep list standards. * Proper use of recipes and procedures. * Rotate all products. Label and date all food in kitchen. * Use preventative maintenance with all kitchen equipment. Train on potential hazards and general safety. * Effectively train all Team Members. * Maintain effective communication with Team Leader and Chef. * Ensure compliance with all state of California Health codes and maintain high standards of cleanliness in kitchen area. * Monitor food loss and maintain spoilage sheets. * Communicates all stocking needs for kitchen operation with special attention to freshness dates. * Maintain proper inventory through control of purchasing for Prepared Foods. * Capable of receiving product. * Recognition of inferior products and the ability to return with vendor/driver. * Effectively maintains full levels in production. Knowledge, Skills, & Abilities * Able to perform physical requirements of job * Practices safe and proper knife and kitchen utensil skills * Ability to work box bailer (must 18 years of age or older) * Works well with others and participates as part of a team Desired Work Experiences * 2-3 years culinary experience At Whole Foods Market we provide a fair and equal employment opportunity for all team members and candidates regardless of race, color, religion, national origin, gender, sexual orientation, age, marital status, or disability. Whole Foods Market hires and promotes individuals solely on the basis of their qualifications for the position to be filled.

Eddie Vs and Wildfish Seafood Sous Chef Newport Beach, Ca Job Summary The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression

Do you want to work with a business-minded team to execute unique menus? Are you diligent in preparing an out-of-this-world eater experience? Sifted is hiring a Sous Chef to join our team of experience makers in our NEW Seattle market. We provide daily lunch for some of the hottest startups. We need a Sous Chef who can spice up our menus, works well in a fast-paced environment, and is responsive to the needs of our clients. We put a lot of heart, energy, and creativity into our food. If you share the same vision and passion for creating unforgettable meals, apply now and let’s get cooking! What you'll be doing: Support the city kitchen alongside the Head Chef Assist with the design of unique weekly menus, special events and holiday specials for all dietary needs and restrictions Assist with daily pack out Assist with managing,training, and coaching the kitchen staff Execute strict quality control and assurance Monitor inventory, assist with ordering Monitor portion control and food costs Ensure the kitchen operations meet company and facility standards Oversee daily kitchen opening and closing duties, including deep cleaning Comply with and enforce sanitary regulations and safety standards Complete all required documentation, reports and/or logs in a timely manner Contribute to discussions around menus, new policies, implementation, new services The best candidate: Has a minimum of 2 years Sous Chef experience for large volume cooking for at least 300+, catering experience preferred. Has worked in previous kitchen roles such as line cook, prep/dishwasher Has excellent communication skills Thinks quickly and critically under pressure Enjoys exercising creativity to develop new menus Understands diverse cooking methods, ingredients, and equipment Has experience with Google applications (Gmail, Google Drive), Microsoft Office and is comfortable communicating through email. Computer skills are required. Perks/Benefits: Health insurance paid 100%! Progressive, inspiring, and open office + culture Free lunch Paid Vacation Opportunity to build and learn with a fast-growing start-up About Sifted The modern tech office is innovative, lean + environmentally conscious. Typical corporate catering is not. Sifted set out to reimagine the office lunch hour, creating a data-driven experience that's designed for destination workplaces. Today, Sifted creates experiential lunch programs for high-growth, culture-centric companies. Brands who want to treat their staff to chef-made, hand-delivered lunches hire Sifted to provide a daily or weekly lunch in their office. The service is fully-managed and laced with incredible attention to detail. From our professional hosts + account managers to our kitchen ninjas who take care of all dietary needs, Sifted's lunch programs feel like a perk for everyone in the office. We have a reputation of feeding software engineers + fast growing teams better than anyone (if you have a team of your own, you know that's a skill). We're partners in helping colossal companies stay tight-knit and startups harness their natural energy. _____________________________________________________________________________________ This job advertisement is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Sifted provides equal employment opportunity to all individuals regardless of their race, color, creed, religion, gender, age, sexual orientation, national origin, disability, veteran status, or any other characteristic protected by state, federal, or local law. Employment at Sifted is considered at will, meaning that either the company or the employee may terminate this employment relationship at any time with or without cause or notice. Offers of employment and continued employment at Sifted are contingent upon successful completion of trust + safety checks including a criminal history check, a motor vehicle record check, identity verification, food safety certification verification, and at least two reference checks.

Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina. Sous Chef - International Smoke, Aventura Operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. Understand the philosophy of the chef and adheres to all restaurant policies. Mentors & lead junior staff members. Uphold restaurant standards for quality and cleanliness. GENERAL EXPECTATIONS: Act with integrity, honesty and knowledge that promote the culture, values of INTERNATIONAL SMOKE and Mina Group. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards of excellence. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understand completely all programs, procedures, standards, specifications, guidelines and training programs. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. REQUIRED QUALIFICATIONS: Be able to communicate and understand the predominant language(s) of the restaurant’s operating area. A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant. Must display the image and positive attitude set forth by the restaurant philosophy. Must be able to communicate clearly, both verbal and written. Be able to work in a standing position for long periods of time (minimum of 8 hours a day). Be able to reach, bend and frequently lift up to 30 pounds. Must have the stamina to work a minimum of 50 hours per week. The Mina Group and its affiliates are Equal Opportunity Employers dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and all other local, state and federal laws.

Company Overview Four Corner’s is one of Chicago’s leading hospitality groups that owns and operates unique establishments, each thoughtfully created to offer an authentic social experience, approachable fare and superior service. Established in 2001, we have grown from our first neighborhood bar in Lakeview to our current portfolio of 15 venues in Chicago. Over the years, we’ve evolved our portfolio by partnering with prominent industry entrepreneurs such as the Tao Group, Hogsalt, Boka Restaurant Group, Heisler Hospitality and Hickory Street Capital to cultivate one-of-a-kind venues tailored to the local markets. Job Summary Sous Chef position for a reliable individual looking to expand their culinary skills and grow with us. The Sous Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. The Sous Chef will report to the Executive Chef at Highline. Responsibilities and Duties Successful culinary production operation under the direction of the Executive Chef Opportunity to serve as the kitchen head for culinary operations in the absences of Executive Chef Staying up to date on dining trends and new techniques Manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards The ability to work in a fast paced, high energy and demanding environment while maintaining the highest standard of professionalism A flexible schedule with the ability to work day, evening and weekend hours as business needs require Ensures compliance with food handling and sanitation standards​ Desired Skills 3+ years of industry and culinary experience in a similar role Ability to efficiently identify issues and problem solve Commitment to quality, accuracy, timeliness and results An effective communicator with a positive attitude and a team player mentality Advanced troubleshooting and multi-tasking skills, ability to prioritize Benefits and Perks Health and Dental Insurance 401K Benefits Company wide Food & Beverage allowance Food and Beverage Discount

High-End Sous Chef needed for Iconic Chicago Restaurant The right candidate will possess strong culinary skills, high-volume experience ($8 million in annual revenue), training ability, ordering, inventory, labor control and scheduling, menu development and execution, and customer service. Great pay Medical and Dental Bonus Paid time off

US Careers Welcome to Aramark's career opportunities web site! Current Aramark employees with access to Aramark.net: Please click here to view current internal opportunities, create your profile or log into your existing profile. Once you have logged into Aramark.net, look for the link on the Employment Opportunities panel in the upper right corner. Job seekers: Thank you for your interest in Aramark. We invite you to take a few minutes to build your profile so that you can search and apply for opportunities. Please click on the link below to begin the process. If you have already created a profile for this system, please use the link at the top of this page to log in as a Returning User. Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer- Minority/Female/Disability/Veteran Candidates are considered for employment with Aramark without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status (specifically status as a disabled veteran, recently separated veteran, armed forces service medal veteran, or active duty wartime or campaign badge veteran) or other classification protected by applicable federal, state or local law. Aramark will consider for employment qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance ordinance. EEO is the Law REASONABLE ACCOMMODATIONS AND THE ONLINE APPLICATION PROCESS Consistent with Aramark's commitment to equal employment opportunity, Aramark provides reasonable accommodations to qualified individuals with disabilities who need assistance in applying electronically for a position with Aramark, unless doing so would impose an undue hardship. To request a reasonable accommodation for this purpose, please call 1-. Please note that this phone number is to be used solely to request an accommodation with respect to the online application process. Calls for any other reason will not be returned. Reasonable accommodation requests are considered on a case-by-case basis. Connect With Us! Not ready to apply? Connect with us for general consideration. Career Opportunities You can search all career opportunities or use the following search form to find jobs that suit your specific career interests. The system cannot access your location for 1 of 2 reasons: Permission to access your location has been denied. Please reload the page and allow the browser to access your location information. Your location information has yet to be received. Please wait a moment then hit [Search] again. Keyword - Title or Job # only Category Posted Date Position Type Location One additional field has been createdTwo additional fields have been created

Your Role To support the chef de cuisine in all aspects of back of the house with a focus on cost of sales and labor and system management. Assist chef de cuisine and senior sous chef in maintaining food quality and cleanliness standards. Direct supervisor is the chef de cuisine and senior sous chef. Your Responsibilities Cost of Sales and Labor Assist the chef de cuisine in monitoring and adjusting inventory and COGs and create and execute action plans as necessary Responsible for daily ordering to meet food production needs within the budget provided by the GM Manage ordering, receiving, storage, and recipe adherence to meet budgeted cost of sales expectations Enforce ordering and receiving systems that are in line with 80/20 expectations Assist chef de cuisine in counting weekly inventory Enter invoices in a timely manner reflective of company guidelines Monitor daily food production and ensure portions are correct and waste is as minimal as possible Assist chef de cuisine in hiring, training, and retention of a polished, fun and excellent culinary department Create timely back of house schedules to meet budgeted guidelines and staff according to the weekly labor projections from the GM. All schedules should be released one week in advance. Manage every shift to meet scheduled labor Maintain expert knowledge of labor projecting and costing program Systems Ensure all cooks and kitchen personal have necessary certifications required Order and maintain all cookware, appliances, and small wares for cooks to produce to the quality expectation within the supplies budget Maintain all daily and deep clean checklists. Monitor daily for use. Reformat as necessary. Adjust pars and prep lists in accordance with weekly sales projections provided by the GM Work with chef de cuisine and executive chef to modify order guides and communicate with vendors as menus change Maintain all kitchen equipment and practice no deferred maintenance. For maintance greater than $250 and less than $500, seek approval from the chef de cuisine. For maintenance greater than $500, seek approval from the chef de cuisine and the director of operations. Food Quality Assist Chef de Cuisine in producing food that mirrors the approved recipes and set expectations Mastery of recipes and prep with a ability to create the desired batch, prep and plate recipes Ability to recognize flavor profiles in each dish and diagnose problems with prep or plates by tasting Teach, train and hold staff accountable to all recipe and culinary expectations Knowledge of every line position and ability to educate, train and develop those working in your kitchen Monitoring cook line and expo to ensure only perfect plates leave the kitchen Produce food within expected ticket times Conduct daily line checks to hold all departments to food quality standards Cleanliness & Maintenance Clean and maintain all equipment necessary for all employees to produce the quality expectations Utilize tools provided to ensure that the HG culinary department works in a "show ready" environment. Tools and rules to help with this include: Daily ops cleaning duties Clean as you go mentality Everything has a home practice Elbow grease Culture of awareness Maintain all equipment and exceed health guidelines for yearly health inspections Minimum Job Qualifications Minimum one year of experience as a chef in a professional kitchen. Must be punctual and considerate of others time. Proficient in standard ordering and receiving practices, inventory practices, scheduling, and knife skills. Desire to work with natural, whole products and gluten-free and vegan ingredients. Proficient at Microsoft Word and Excel. Excellent communication skills. Preferred Qualifications Bilingual. Hours 50/60 hours per week Two consecutive days off.

If you like working as part of a great team, this opportunity to join our kitchen brigade is the perfect opportunity. As a Junior Sous Chef you will love all things food and want to be part of a kitchen team that works together to plate up tasty, fresh, good looking dishes. We are looking for flexible and dedicated people who enjoy being part of a team. The perks of working as a Junior Sous Chef with The Croke Park 29 days of holiday including public holidays Free meals on duty as well as breakfast to get you started and all day tea and coffee for the caffeine lovers Discounted hotel rooms in the UK, Ireland and USA for you, your family and friends 50% off food when dining with the Doyle Collection Great location with easy access to public transport In-house training team dedicated to your personal development Reward and recognition programmes (earn bonuses, restaurant meals, overnight stays and extra days off!) Save money with our Cycle to Work scheme and plan for your future with our pension Staff summer parties, Christmas parties and regular team get togethers Plus more ... As a Junior Sous Chef at The Croke Park, you will be working for the family owned Doyle Collection Hotel group, which means there are plenty of opportunities for your career to grow in the UK and further afield in Ireland and the USA! The Croke Park Dublin's Iconic Sporting hotel is situated beside the impressive stadium playing host to the biggest GAA matches and concerts to visit the city. The Croke Park, a 4 star Doyle Collection property, offers 232 bedrooms, the Sideline Bistro and a charming canal-side terrace. The hotel boasts an energetic, and passionate team who showcase the warmth and kindness associated with Irish Hospitality daily. The Doyle Collection The Doyle Collection is a carefully curated collection of eight Irish family-owned luxury and urban hotels located centrally in London, Dublin, Washington DC, Cork and Bristol. What binds our hotels together is the Doyle service ethos - a real warmth and thoughtfulness. We are delighted that the Doyle Collection has been listed as one of the Best Large Workplaces 2017 and again in 2018. Don't be shy, apply today join us as a Junior Sous Chef! #chooseyouradventure #PROUDpeople #PROUDtobepartofit The Doyle Collection is an equal opportunities employer. 0 Job Posted by ApplicantPro

Sous Chef Immediate Need - Iowa Favorite Our Company is actively seeking the best possible Sous Chef in the Altoona area! In the past 15 years we have been redefining outstanding food and service in the industry. We take pride in every aspect of our restaurants, from the décor to the made-from-scratch entrees. Our goal is to make everyone feel welcome for any occasion. With an extensive wine list and an evolving menu, we' ve become a favorite place to eat among our restaurants across the Midwest. We've received numerous customer service awards over the years, and our success wouldn't have been possible without our team members. To be the Sous Chef of our Altoona location, apply today! Title of Position: Sous Chef Job Description: As our Sous Chef you will be responsible for leading the culinary personnel and maintaining a professional and organized kitchen. Ensuring excellent food quality and preparation will be a priority as the Sous Chef. The Sous Chef will report vital information directly to the Executive Chef. If there are occasions when the Executive Chef is unable to work, the Sous Chef assumes all duties normally designated to the Executive Chef. The Sous Chef will assist in selecting, training and coaching of the culinary staff. A Sous Chef often acts as the intermediary between the front and back of the house, so strong leadership and communication abilities are a must. Our ideal candidate will have outstanding problem solving abilities and the ability to quickly adjust to changing situations. Our Sous Chef will work closely with the Executive Chef and become familiar with administrative duties and cost control practices to expand knowledge and the ability to grow your career. Benefits: 401k Performance Based Incentives Career Advancement Paid Vacation Competitive Pay Work & Life Balance Apply today to learn more about this Sous Chef position! Qualifications: Minimum of 2+ years current experience as a Sous Chef in a high volume (over $3m per year in sales) Full Service or Upscale Casual concept Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Sous Chef must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Apply Now - Sous Chef located in Altoona, Iowa!

Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards Conduct daily shift briefings to kitchen Colleagues in absence of the Sous Chef Ensure all kitchen Colleagues are aware of standards and expectations Liaise with the Outlet Chef to keep open lines of communication regarding guest feedback Maintain proper rotation of product in all chillers to minimize wastage/spoilage Have full knowledge of all menu items, daily features and promotions Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications: Adhere to Fairmont Scottsdale Princess Grooming Guidelines. Click here to view: Previous experience in the Culinary field required Journeyman's papers or international equivalent required DiplomaCertification in a Culinary discipline an asset Computer literate in Microsoft Window applications an asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling, lifting Occasional ascending or descending ladders, stairs and ramps Visa Requirements: Proof of eligibility to work in the United States is required.

Position Type Management Start Your Journey With Us Marriott's Autograph Collection features a select group of upscale and luxury independent partner hotels, each with its own distinct personality, experience, style and features. Located in major cities and desirable destinations around the world, Autograph guests favor hotel stays that reflect their own unique and personal styles. Be a part of our team and deliver an innovative guest experiences that resists predictability. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Supports supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Informs purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and associates as necessary. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. Supporting Management of Kitchen Operations • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Demonstrate appropriate behaviors. • Ensures associates understand expectations and parameters of kitchen goals and/or daily kitchen work. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. • Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Sets a positive example for guest relations. • Empowers associates to provide excellent customer service. • Strives to improve service performance. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Assists in development of specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. • Trains associates in safety procedures. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment). Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Kilgore Culinary Group consists of four restaurants located in the heart of Miami. Founded by James Beard nominated Bradley Kilgore, and Robert Delarosa, our vision revolves around sustainable and seasonal driven quality products, coupled with superb service. Ember is the newest member to our Kilgore Culinary Group family. The menu is inspired by the cuisine that sparked Chef Brad's love of cuisine. While being raised in Kansas City, cooking over fire has been in his blood, stoking memories from his early childhood. Our ideal Sous Chef candidate will work directly with the Executive Chef, and Chef de Cuisine to delegate, execute, and finalize all projects pertaining to the kitchen. Our Sous Chef will have to demonstrate a proficiency in time management, execution, and a commitment to excellence. We look forward to hearing from you. Create | Elevate | Innovate More detail about Ember part of Kilgore Culinary Group, please visit