Description:Deering Bay Yacht & Country Club in Coral Gables, Florida is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: • Food Safety and Sanitation Training• Regular and reliable attendance.
Oct 20, 2018
Full time
Description:Deering Bay Yacht & Country Club in Coral Gables, Florida is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: • Food Safety and Sanitation Training• Regular and reliable attendance.
Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Strong knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong communication and organizational skills Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications Bi-lingual (English/Spanish) Role Purpose Statement: Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle) Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of direct reports Other duties as deemed necessary Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Guide, motivate and develop staff within the Human Resources policies
Oct 20, 2018
Full time
Knowledge, Skills and Experience Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required Strong knowledge of food and hygiene regulations (HACCP) Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste) Strong communication and organizational skills Leadership skills Good knowledge of Microsoft Office and Windows-based computer applications Bi-lingual (English/Spanish) Role Purpose Statement: Food Production Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. Supervise, coordinate and control employees in food storage (e.g. maintaining tidiness, following the first in - first out principle) Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan Participates in the development of food products and menus as needed for menu presentations Must be aware of content in catering manuals; conducts updates when necessary Executes countermeasures in the production in case of customer complaints Supports training of direct reports Other duties as deemed necessary Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to Maintains and monitors quality, conducts quality control checks according to HACCP regulations Conducts quality checks of goods received Monitors and ensures compliance with recipe specifications Leadership Guide, motivate and develop staff within the Human Resources policies
Voted Park City's Best Place to Work with over 20 employees by the Park Record 2018 People's Choice Awards! This position will assist with managing daily operations of the kitchen with a focus on ensuring efficient and profitable food service. This position will work together with the Senior F&B Management Team to ensure that staff and the kitchen environment are meeting and exceeding the expectations of the Vail Resorts standards, as well as meeting and exceeding Market Matrix goals measuring guest satisfaction. Join the team and enjoy perks such as a Free Epic Pass for yourself & your dependents, Medical, Dental, Vision, and 401-k, restaurant, hotel, retail, and rental discounts, pro-form discounts, free leadership classes, career development opportunities, and so much more! Job Responsibilities include, but are not limited to: Assists with overseeing/confirming completion of kitchen personnel assignments to ensure economical & timely food production. Ensures kitchen is clean and required logs are maintained on a daily basis. Manages the human resources, financial, and administrative responsibilities as they pertain to his/her direct reports. Direct reports include: all line cook positions and stewards. Ensures recipes are being properly prepped and executed. Observes methods of food preparation, cooking, and service; understands sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner. Tastes food as prepared to ensure quality. Expedites line during peak meal periods; staffs appropriately in advance of peak periods. Accurately produces daily reports and conducts self-audits; holds and documents daily pre-shift meetings. Assists with ordering and maintaining inventory control of restaurant kitchen products. Qualifications: High School Degree or equivalent required. Bachelor's Degree preferred. Minimum 5 years restaurant experience required. Minimum 1 year supervisory experience required. Valid Driver's License required. Strong purchasing software and MS Office suite skills required. English proficiency required, bilingual in Spanish a plus. Utah Food Handler's Card required within 14 days of employment. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer.
Oct 20, 2018
Full time
Voted Park City's Best Place to Work with over 20 employees by the Park Record 2018 People's Choice Awards! This position will assist with managing daily operations of the kitchen with a focus on ensuring efficient and profitable food service. This position will work together with the Senior F&B Management Team to ensure that staff and the kitchen environment are meeting and exceeding the expectations of the Vail Resorts standards, as well as meeting and exceeding Market Matrix goals measuring guest satisfaction. Join the team and enjoy perks such as a Free Epic Pass for yourself & your dependents, Medical, Dental, Vision, and 401-k, restaurant, hotel, retail, and rental discounts, pro-form discounts, free leadership classes, career development opportunities, and so much more! Job Responsibilities include, but are not limited to: Assists with overseeing/confirming completion of kitchen personnel assignments to ensure economical & timely food production. Ensures kitchen is clean and required logs are maintained on a daily basis. Manages the human resources, financial, and administrative responsibilities as they pertain to his/her direct reports. Direct reports include: all line cook positions and stewards. Ensures recipes are being properly prepped and executed. Observes methods of food preparation, cooking, and service; understands sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner. Tastes food as prepared to ensure quality. Expedites line during peak meal periods; staffs appropriately in advance of peak periods. Accurately produces daily reports and conducts self-audits; holds and documents daily pre-shift meetings. Assists with ordering and maintaining inventory control of restaurant kitchen products. Qualifications: High School Degree or equivalent required. Bachelor's Degree preferred. Minimum 5 years restaurant experience required. Minimum 1 year supervisory experience required. Valid Driver's License required. Strong purchasing software and MS Office suite skills required. English proficiency required, bilingual in Spanish a plus. Utah Food Handler's Card required within 14 days of employment. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer.
The Junior Sous Chef shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose: To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. This positionoperates as the assistant toSous Chef and is responsible for inventory, kitchen staff supervision and food preparation. Responsibilities Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Complies consistently with GE standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Execute controls to minimize food and supply waste and theft Create Daily Prep List at the start of each shift for assigned duties. Taste foods to ensure that they are used in their prime Direct, assigns work and supervises cooks, and prep staff; communicates with Chef regarding staff performance and needs Facilitate teamwork attitude required to ensure that daily preparation and production deadlines are met Handle, store and rotate all products properly Completes food prep assignments during off-peak periods as needed Promptly reports equipment and food quality problems or product shortages to Chef or Line Cook in charge. Additional Responsibilities Attends all scheduled employee meetings and brings suggestions for improvement. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility Ensure that all kitchen equipment is in good repair and safe working order Ensure that kitchen and dining areas are clean, neat and orderly Ensure that fresh fruits and vegetables, dairy products, meats, fish, and poultry, foods and supplies are stored and rotated to maximum freshness and minimize waste Performs other related duties as assigned by Chef or Line Cook in charge. Qualifications Belief in and adherence to the Statement of Faith and Mission of The Navigators. A minimum of 1 year of experience in kitchen preparation and cooking. At least 2 months experience in a similar capacity. Must have exceptional hygiene and grooming habits. At least 1 months experience in a similar capacity Must be able to communicate clearly with Executive Chef and dining room personnel Must be able to read and follow printed recipes and plate specifications Must adhere to the Navigators statement of faith and handbooks from both the Navigators and Glen Eyrie at all times
Oct 20, 2018
Full time
The Junior Sous Chef shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose: To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. This positionoperates as the assistant toSous Chef and is responsible for inventory, kitchen staff supervision and food preparation. Responsibilities Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Complies consistently with GE standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Execute controls to minimize food and supply waste and theft Create Daily Prep List at the start of each shift for assigned duties. Taste foods to ensure that they are used in their prime Direct, assigns work and supervises cooks, and prep staff; communicates with Chef regarding staff performance and needs Facilitate teamwork attitude required to ensure that daily preparation and production deadlines are met Handle, store and rotate all products properly Completes food prep assignments during off-peak periods as needed Promptly reports equipment and food quality problems or product shortages to Chef or Line Cook in charge. Additional Responsibilities Attends all scheduled employee meetings and brings suggestions for improvement. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility Ensure that all kitchen equipment is in good repair and safe working order Ensure that kitchen and dining areas are clean, neat and orderly Ensure that fresh fruits and vegetables, dairy products, meats, fish, and poultry, foods and supplies are stored and rotated to maximum freshness and minimize waste Performs other related duties as assigned by Chef or Line Cook in charge. Qualifications Belief in and adherence to the Statement of Faith and Mission of The Navigators. A minimum of 1 year of experience in kitchen preparation and cooking. At least 2 months experience in a similar capacity. Must have exceptional hygiene and grooming habits. At least 1 months experience in a similar capacity Must be able to communicate clearly with Executive Chef and dining room personnel Must be able to read and follow printed recipes and plate specifications Must adhere to the Navigators statement of faith and handbooks from both the Navigators and Glen Eyrie at all times
Job Description Joe's Crab Shack has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Kitchen Manager - Louisville, Kentucky Essential Duties and Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more
Oct 20, 2018
Full time
Job Description Joe's Crab Shack has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Kitchen Manager - Louisville, Kentucky Essential Duties and Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more
SOUS CHEF OPPORTUNITY New Store Opening End of 2018 GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness, and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. As the Sous Chef you will… Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all FRC locations Relocation assistance for out-of-town candidates Fun work vibe WHAT DOES IT MEAN TO WORK FOR FOX RESTAURANT CONCEPTS? Established in 2014, Flower Child is a part of Fox Restaurant Concepts, a privately-owned company that began as a single restaurant in Tucson in 1998. With 14 concepts and nearly 50 locations, we view every restaurant as a unique opportunity to connect with our guests. Built upon an ever evolving and growing lineup of concepts, our restaurants are the rare blend of true creativity and culinary excellence, paired with real flexibility and opportunity. A career with us can be the start of a journey into a variety of business areas, or the continuation of a meaningful career. We are looking for new people across all levels to take their next step as a part of the Fox Restaurants Concepts family. WHO IS THIS GUY SAM FOX? Sam Fox - a "serial restaurateur" - is the creative visionary behind Fox Restaurant Concepts, one of the most successful restaurant groups in the United States. A nine-time James Beard Award semifinalist for Restaurateur of the Year, Sam is a New York Times best-selling cookbook author and has been named one of the 50 most influential people in the restaurant industry by Nation's Restaurant News for the fifth consecutive year. An important part of the Fox culture that Sam insists on is giving back to the community through the company's charitable arm: Feed the Soul. Through the years, Feed the Soul has supported numerous non-profits, including the Boys & Girls Clubs, the American Heart Association and No Kid Hungry. We are an Equal Opportunity Employer Proof of eligibility to work in the United States is required
Oct 20, 2018
Full time
SOUS CHEF OPPORTUNITY New Store Opening End of 2018 GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness, and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. As the Sous Chef you will… Have 2+ years of high-volume culinary management experience Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all FRC locations Relocation assistance for out-of-town candidates Fun work vibe WHAT DOES IT MEAN TO WORK FOR FOX RESTAURANT CONCEPTS? Established in 2014, Flower Child is a part of Fox Restaurant Concepts, a privately-owned company that began as a single restaurant in Tucson in 1998. With 14 concepts and nearly 50 locations, we view every restaurant as a unique opportunity to connect with our guests. Built upon an ever evolving and growing lineup of concepts, our restaurants are the rare blend of true creativity and culinary excellence, paired with real flexibility and opportunity. A career with us can be the start of a journey into a variety of business areas, or the continuation of a meaningful career. We are looking for new people across all levels to take their next step as a part of the Fox Restaurants Concepts family. WHO IS THIS GUY SAM FOX? Sam Fox - a "serial restaurateur" - is the creative visionary behind Fox Restaurant Concepts, one of the most successful restaurant groups in the United States. A nine-time James Beard Award semifinalist for Restaurateur of the Year, Sam is a New York Times best-selling cookbook author and has been named one of the 50 most influential people in the restaurant industry by Nation's Restaurant News for the fifth consecutive year. An important part of the Fox culture that Sam insists on is giving back to the community through the company's charitable arm: Feed the Soul. Through the years, Feed the Soul has supported numerous non-profits, including the Boys & Girls Clubs, the American Heart Association and No Kid Hungry. We are an Equal Opportunity Employer Proof of eligibility to work in the United States is required
EXECUTIVE SOUS CHEF OPPORTUNITY New Store Opening End of 2018 GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness, and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. As the Executive Sous Chef you will… Have 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay + Bonus Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all FRC locations Relocation assistance for out-of-town candidates Fun work vibe WHAT DOES IT MEAN TO WORK FOR FOX RESTAURANT CONCEPTS? Established in 2014, Flower Child is a part of Fox Restaurant Concepts, a privately-owned company that began as a single restaurant in Tucson in 1998. With 14 concepts and nearly 50 locations, we view every restaurant as a unique opportunity to connect with our guests. Built upon an ever evolving and growing lineup of concepts, our restaurants are the rare blend of true creativity and culinary excellence, paired with real flexibility and opportunity. A career with us can be the start of a journey into a variety of business areas, or the continuation of a meaningful career. We are looking for new people across all levels to take their next step as a part of the Fox Restaurants Concepts family. WHO IS THIS GUY SAM FOX? Sam Fox - a "serial restaurateur" - is the creative visionary behind Fox Restaurant Concepts, one of the most successful restaurant groups in the United States. A nine-time James Beard Award semifinalist for Restaurateur of the Year, Sam is a New York Times best-selling cookbook author and has been named one of the 50 most influential people in the restaurant industry by Nation's Restaurant News for the fifth consecutive year. An important part of the Fox culture that Sam insists on is giving back to the community through the company's charitable arm: Feed the Soul. Through the years, Feed the Soul has supported numerous non-profits, including the Boys & Girls Clubs, the American Heart Association and No Kid Hungry. We are an Equal Opportunity Employer Proof of eligibility to work in the United States is required
Oct 20, 2018
Full time
EXECUTIVE SOUS CHEF OPPORTUNITY New Store Opening End of 2018 GOOD PEOPLE GO FAR - GROW YOUR CAREER WITH US Flower Child has brought the best, fast casual, healthy food into the world. We've developed an entire menu devoted to veggies, grains, fruits and healthy proteins - the things our bodies need the most. Here you can grow your career in a positive, welcoming environment where nutrition, happiness, and great service are our top priorities. The kitchen at Flower Child is built to welcome talented chefs who revel in scratch cooking. Our expansive stations and sparkling, world-class equipment offer the tools our team members require and deserve. Our pantries and walk-ins are stocked with only the freshest and most natural, additive-free ingredients because we are committed to walking the talk. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. As the Executive Sous Chef you will… Have 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Coach, lead and develop culinary team Drive continuous improvement Benefits include: Competitive Pay + Bonus Medical, Dental, and Vision Coverage 401(k) with company match Paid Time Off (to support an active life outside of work) 5 day work week Ongoing career development and support Comprehensive management training programs 50% dining discount at all FRC locations Relocation assistance for out-of-town candidates Fun work vibe WHAT DOES IT MEAN TO WORK FOR FOX RESTAURANT CONCEPTS? Established in 2014, Flower Child is a part of Fox Restaurant Concepts, a privately-owned company that began as a single restaurant in Tucson in 1998. With 14 concepts and nearly 50 locations, we view every restaurant as a unique opportunity to connect with our guests. Built upon an ever evolving and growing lineup of concepts, our restaurants are the rare blend of true creativity and culinary excellence, paired with real flexibility and opportunity. A career with us can be the start of a journey into a variety of business areas, or the continuation of a meaningful career. We are looking for new people across all levels to take their next step as a part of the Fox Restaurants Concepts family. WHO IS THIS GUY SAM FOX? Sam Fox - a "serial restaurateur" - is the creative visionary behind Fox Restaurant Concepts, one of the most successful restaurant groups in the United States. A nine-time James Beard Award semifinalist for Restaurateur of the Year, Sam is a New York Times best-selling cookbook author and has been named one of the 50 most influential people in the restaurant industry by Nation's Restaurant News for the fifth consecutive year. An important part of the Fox culture that Sam insists on is giving back to the community through the company's charitable arm: Feed the Soul. Through the years, Feed the Soul has supported numerous non-profits, including the Boys & Girls Clubs, the American Heart Association and No Kid Hungry. We are an Equal Opportunity Employer Proof of eligibility to work in the United States is required
Yard House USA Sous Chef Washington, Dc (7th Street) 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!
Oct 20, 2018
Full time
Yard House USA Sous Chef Washington, Dc (7th Street) 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!
Summary Under the supervision of the Executive Chef, operates as a certified chef for Dining Services. Works with the Executive Chef to develop, modify, and coordinate all standardized recipes or recipes considered for use. Assists with the development and implementation of menus at the assigned facility or event. Supervises production staff in the use of worksheets and recipes; instructs cooks in the proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment and proper standards of portion control, safety, food quality, temperatures, and visual appeal. Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products, trends, and equipment. Develops detailed procedures and methods of handling, preparing, and service food products; incorporates those procedures in the standardized recipe file. Monitors facility production efficiency. Coordinates and/or participates in the production of foods services as scheduled or as requested by the Director or Associate Director of IU Dining. The certified chef will be asked to take on special projects from time to time, this includes new menu or venue creation, use of new technology or methods, research and development related to culinary trends, nutrition-related projects. etc. Required Qualifications REQUIRED: High school diploma or GED and three years of progressive experience in food preparation in an institutional environment and/or other large facility. Current food safety certification or ability to obtained within six months and renew as required. Excellent interpersonal, communication, facilitation, and coaching skills. Knowledge of health and safety regulations as they relate to food service. Knowledge of personal computers and software applications. Preferred Qualifications Certification from an approved culinary arts school (ACF) or program. Working Conditions / Physical Demands
Oct 20, 2018
Full time
Summary Under the supervision of the Executive Chef, operates as a certified chef for Dining Services. Works with the Executive Chef to develop, modify, and coordinate all standardized recipes or recipes considered for use. Assists with the development and implementation of menus at the assigned facility or event. Supervises production staff in the use of worksheets and recipes; instructs cooks in the proper preparation procedures. Trains employees on efficient and proper use and care of food service equipment and proper standards of portion control, safety, food quality, temperatures, and visual appeal. Coordinates the process of standardizing recipes used in the preparation of menu items. Prepares samples of test recipes, new products, etc. for various audiences. Keeps current with products, trends, and equipment. Develops detailed procedures and methods of handling, preparing, and service food products; incorporates those procedures in the standardized recipe file. Monitors facility production efficiency. Coordinates and/or participates in the production of foods services as scheduled or as requested by the Director or Associate Director of IU Dining. The certified chef will be asked to take on special projects from time to time, this includes new menu or venue creation, use of new technology or methods, research and development related to culinary trends, nutrition-related projects. etc. Required Qualifications REQUIRED: High school diploma or GED and three years of progressive experience in food preparation in an institutional environment and/or other large facility. Current food safety certification or ability to obtained within six months and renew as required. Excellent interpersonal, communication, facilitation, and coaching skills. Knowledge of health and safety regulations as they relate to food service. Knowledge of personal computers and software applications. Preferred Qualifications Certification from an approved culinary arts school (ACF) or program. Working Conditions / Physical Demands
Job Description Create your own story. Something inspiring is happening at TidePointe, a Vi continuing care retirement community. There's real energy and enthusiasm, genuine warmth and approachability. And a deep sense of respect and family that's impossible to ignore-between our residents and our staff and, perhaps more importantly, between our team members. Part of a fulfilling career is not just doing work you love, but doing it alongside (and for) people you admire and grow to love. This is the Vi story. How will your story unfold? Sous Chef A rare and enviable opportunity exists for a highly accomplished professional to assist our Executive Chef in all areas of the kitchen. The selected candidate will have significant responsibility in supervising line cooks and kitchen attendants, ensuring a superior food offering. Job Requirement Qualified applicants are required to possess 5 years of high-end restaurant, club, hotel, or retirement community experience, with kitchen supervision and excellent training skills. Experience in advanced cooking: garde manger, baking, sauces, and all methods of preparations and presentations of hot and cold food is preferred. Prior experience using a Point of Sale (POS) system is preferred. Current state health and sanitation certification is required. Must possess a valid and current driver's license, where applicable. Current CPR and First Aid certifications are required or must be willing and able to become CPR and First Aid certified. High school diploma or G.E.D. equivalent is preferred. Culinary Arts degree is a plus. Additional requirements include: •Knowledge of ordering procedure (produce, dairy, meat, fish, etc.) and food and labor cost controls •A strong process orientation and professionalism •Effective communication and team-building skills Vi offers hours that support work/life balance, competitive compensation and exceptional benefits. Ours is a luxury work environment where opportunities for career development are delivered in ways few companies can match. Bring life to your career. #CB
Oct 20, 2018
Full time
Job Description Create your own story. Something inspiring is happening at TidePointe, a Vi continuing care retirement community. There's real energy and enthusiasm, genuine warmth and approachability. And a deep sense of respect and family that's impossible to ignore-between our residents and our staff and, perhaps more importantly, between our team members. Part of a fulfilling career is not just doing work you love, but doing it alongside (and for) people you admire and grow to love. This is the Vi story. How will your story unfold? Sous Chef A rare and enviable opportunity exists for a highly accomplished professional to assist our Executive Chef in all areas of the kitchen. The selected candidate will have significant responsibility in supervising line cooks and kitchen attendants, ensuring a superior food offering. Job Requirement Qualified applicants are required to possess 5 years of high-end restaurant, club, hotel, or retirement community experience, with kitchen supervision and excellent training skills. Experience in advanced cooking: garde manger, baking, sauces, and all methods of preparations and presentations of hot and cold food is preferred. Prior experience using a Point of Sale (POS) system is preferred. Current state health and sanitation certification is required. Must possess a valid and current driver's license, where applicable. Current CPR and First Aid certifications are required or must be willing and able to become CPR and First Aid certified. High school diploma or G.E.D. equivalent is preferred. Culinary Arts degree is a plus. Additional requirements include: •Knowledge of ordering procedure (produce, dairy, meat, fish, etc.) and food and labor cost controls •A strong process orientation and professionalism •Effective communication and team-building skills Vi offers hours that support work/life balance, competitive compensation and exceptional benefits. Ours is a luxury work environment where opportunities for career development are delivered in ways few companies can match. Bring life to your career. #CB
Description:Belfair Golf Club in Bluffton, SC is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience. • Food Safety and Sanitation Training. Other Qualifications: • Must have a Food Handler's card or certificate.• Regular and reliable attendance.
Oct 20, 2018
Full time
Description:Belfair Golf Club in Bluffton, SC is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience. • Food Safety and Sanitation Training. Other Qualifications: • Must have a Food Handler's card or certificate.• Regular and reliable attendance.
Description:Wickenburg Ranch Golf and Social Club in Wickenburg, AZ is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience. • Food Safety and Sanitation Training. Other Qualifications: • Must have a Food Handler's card or certificate.• Regular and reliable attendance.
Oct 20, 2018
Full time
Description:Wickenburg Ranch Golf and Social Club in Wickenburg, AZ is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience. • Food Safety and Sanitation Training. Other Qualifications: • Must have a Food Handler's card or certificate.• Regular and reliable attendance.
Texas A&M University - Sports Venues As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintains recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Holds team accountable to steps of service to deliver great guest service Executes preventive maintenance schedule as set forth by Director of Operations Conducts daily walk throughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) Practices proper product control and handling of all inventory and equipment Achieves daily sales and assigned cost goals Ensures that all security, safety and sanitation standards are achieved Employs good safety and sanitation practices Forecasts and adequately schedules team members to meet operational needs and desired targets Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels Ensures team members adhere to Levy Restaurants Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy Restaurants guidelines Conducts regular scheduled meetings to ensure lines of communication are open between management and team members Promotes a cooperative work climate, maximizing productivity and morale Uses all performance management tools to provide guidance and feedback to team Assists fellow team members when necessary Mentors Sous Chefs to improve their skills and leadership abilities Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. .
Oct 20, 2018
Full time
Texas A&M University - Sports Venues As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintains recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure that team members consistently deliver Heartfelt Hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Holds team accountable to steps of service to deliver great guest service Executes preventive maintenance schedule as set forth by Director of Operations Conducts daily walk throughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) Practices proper product control and handling of all inventory and equipment Achieves daily sales and assigned cost goals Ensures that all security, safety and sanitation standards are achieved Employs good safety and sanitation practices Forecasts and adequately schedules team members to meet operational needs and desired targets Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels Ensures team members adhere to Levy Restaurants Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy Restaurants guidelines Conducts regular scheduled meetings to ensure lines of communication are open between management and team members Promotes a cooperative work climate, maximizing productivity and morale Uses all performance management tools to provide guidance and feedback to team Assists fellow team members when necessary Mentors Sous Chefs to improve their skills and leadership abilities Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. .
JOB DESCRIPTION: Four Seasons Hotel Silicon Valley at East Palo Alto is proud to provide our guests the highest standards of luxury and personalized service. At Four Seasons we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. To learn more about who we are at Four Seasons, please . Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
Oct 20, 2018
Full time
JOB DESCRIPTION: Four Seasons Hotel Silicon Valley at East Palo Alto is proud to provide our guests the highest standards of luxury and personalized service. At Four Seasons we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. To learn more about who we are at Four Seasons, please . Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Fast Casual Sous Chef, Vail Mountain Dining, 2 Winter Seasonal- Full Time Responsibilities Include (but are not limited to): This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least five years experience in quality establishments. This position is responsible for the supervision of employees, and the preparation and production of food. Must carry out the rules and quality standards set by the Executive Chef and General Manager Proficient in all positions in the kitchen and will be responsible for training, overseeing and evaluating employees This individual may assist in the creation, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff Adheres to Vail Resorts Culinary Guidelines. Owns proper culinary tools Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills Understands the importance of Standards, Speed, and Quality This employee supports company philosophy, goals, and objectives Takes responsibility for the product used in their outlet and manages it to assure a quality product Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained Advises higher rated cooks and/or management of anticipated problems Assists in the direction and supervision of staff Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Assists in food ordering Demonstrates excellent teamwork and cooperation with service staff Qualifications: 5 years culinary experience in a fast-paced restaurant. -required Must be able to lift and carry 40+ lbs. -required Must be able to stand for 8+ hours. -required High school diploma or equivalent. -required Team oriented attitude is a must. -required Must be fluent in English. -required Must be available to work weekends and holidays including -required 2 years managerial experience. -preferred Knowledge of the Spanish language. -preferred Compensation, $40,000.00 Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 158995
Oct 20, 2018
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Fast Casual Sous Chef, Vail Mountain Dining, 2 Winter Seasonal- Full Time Responsibilities Include (but are not limited to): This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least five years experience in quality establishments. This position is responsible for the supervision of employees, and the preparation and production of food. Must carry out the rules and quality standards set by the Executive Chef and General Manager Proficient in all positions in the kitchen and will be responsible for training, overseeing and evaluating employees This individual may assist in the creation, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff Adheres to Vail Resorts Culinary Guidelines. Owns proper culinary tools Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills Understands the importance of Standards, Speed, and Quality This employee supports company philosophy, goals, and objectives Takes responsibility for the product used in their outlet and manages it to assure a quality product Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained Advises higher rated cooks and/or management of anticipated problems Assists in the direction and supervision of staff Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Assists in food ordering Demonstrates excellent teamwork and cooperation with service staff Qualifications: 5 years culinary experience in a fast-paced restaurant. -required Must be able to lift and carry 40+ lbs. -required Must be able to stand for 8+ hours. -required High school diploma or equivalent. -required Team oriented attitude is a must. -required Must be fluent in English. -required Must be available to work weekends and holidays including -required 2 years managerial experience. -preferred Knowledge of the Spanish language. -preferred Compensation, $40,000.00 Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 158995
ESSENTIAL FUNCTIONS (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.) • Comply with Standards of Service and assists in assuring the same from all kitchen employees. • Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. • In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. • Establish and require strict adherence to health department and hotel and restaurant sanitation and food handling guidelines • In conjunction with the Executive Chef, develop menus and create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. • The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems • Maintain effective working relationship with food and beverage management, staff and hotel departments. • Complete daily food orders based upon scheduled events and projected levels of business. • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Oct 19, 2018
Full time
ESSENTIAL FUNCTIONS (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.) • Comply with Standards of Service and assists in assuring the same from all kitchen employees. • Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. • In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. • Establish and require strict adherence to health department and hotel and restaurant sanitation and food handling guidelines • In conjunction with the Executive Chef, develop menus and create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. • The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems • Maintain effective working relationship with food and beverage management, staff and hotel departments. • Complete daily food orders based upon scheduled events and projected levels of business. • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Description:El Macero Country Club in El Macero, CA is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience. • Food Safety and Sanitation Training. Other Qualifications: • Must have a Food Handler's card or certificate.• Regular and reliable attendance.
Oct 19, 2018
Full time
Description:El Macero Country Club in El Macero, CA is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Sous Chef: • Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. • Monitors and checks the maintenance of all kitchen equipment daily. • Maintains and directs a quality sanitation program. • Maintains and implements daily food prep lists. • Assists Executive Chef with the ordering of all food products. • Assigns duties to associates for efficient operation of the kitchen. • Maintains and evaluates existing food concepts. Assists in the development of new food concepts. • Assists in the achievement of budgetary objectives for the Food and Beverage Department. • Processes requisitions for supplies quickly and accurately. • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. • Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. • Incorporates safe work practices in job performance.Minimum Qualifications for the Sous Chef: • Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience. • Food Safety and Sanitation Training. Other Qualifications: • Must have a Food Handler's card or certificate.• Regular and reliable attendance.
Company: Elior North America Position: Sous Chef - CCG (Req #: ) Department: BOH Manager Status: Full Time Shift: Salaried Minimum education: Associate's Degree/Certificate EEO code: 2. Professionals Apply now Date posted: August 21, 2018 Location: 1103 Biscayne Boulevard, SCG-Perez Art Museum Miami Miami, FL, 33132, US End date: October 31, 2018 Compensation: Not disclosed Job code: SOUS Position Summary The Sous Chef is responsible for planning and directing food preparation in the kitchen under the supervision of the Executive Chef. She/he will help oversee receiving, storing and stocking of all items used in the culinary department. The Sous Chef will assist the Executive Chef in both culinary and administrative tasks while effectively communicating with all staff members on the F&B team. Key Accountabilities: Ensure all staff members adhere to culinary standards and regulations Cross train kitchen staff on multiple stations Practice inventory controls and audits to ensure proper usage Ensure a positive work environment Ensure the best quality food items leave the kitchen in a timely and efficient manner Work diligently to follow all health codes and safety protocols and ensure all staff members are trained in these areas Menu development, planning and pricing Assists with managing dish washing crew Support and manage catered events Minimum Requirements and Skills: Possess a strong work ethic and the drive to consistently improve Full knowledge of all cooking techniques Must be able to remain standing for most of working hours. Must be able to lift at least 50 pounds. Must be able to perform respective tasks. Must be able to work flexible hours and days. May be exposed to hot, humid work areas. May be exposed to sharp instruments and power driven equipment. May be exposed to caustic chemicals Constellation We're a culinary group dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural venues, professional settings, restaurants and cafes. We have a new look, but our outlook is the same. Since 2008, we've collaborated with our clients to create custom culinary experiences with amazing food and exceptional service. Our new look reflects who we've always been - a thoughtful, dedicated team that makes connections to make people happy through food. This our opportunity to shift the spotlight from one famous name to the ones who made us famous. You will begin seeing our new name and brand effective today across everything from print, web and social media. This is a very exciting time for Constellation team members and clients as they begin the next chapter of the company's story. Please visit us at for more information. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Oct 19, 2018
Full time
Company: Elior North America Position: Sous Chef - CCG (Req #: ) Department: BOH Manager Status: Full Time Shift: Salaried Minimum education: Associate's Degree/Certificate EEO code: 2. Professionals Apply now Date posted: August 21, 2018 Location: 1103 Biscayne Boulevard, SCG-Perez Art Museum Miami Miami, FL, 33132, US End date: October 31, 2018 Compensation: Not disclosed Job code: SOUS Position Summary The Sous Chef is responsible for planning and directing food preparation in the kitchen under the supervision of the Executive Chef. She/he will help oversee receiving, storing and stocking of all items used in the culinary department. The Sous Chef will assist the Executive Chef in both culinary and administrative tasks while effectively communicating with all staff members on the F&B team. Key Accountabilities: Ensure all staff members adhere to culinary standards and regulations Cross train kitchen staff on multiple stations Practice inventory controls and audits to ensure proper usage Ensure a positive work environment Ensure the best quality food items leave the kitchen in a timely and efficient manner Work diligently to follow all health codes and safety protocols and ensure all staff members are trained in these areas Menu development, planning and pricing Assists with managing dish washing crew Support and manage catered events Minimum Requirements and Skills: Possess a strong work ethic and the drive to consistently improve Full knowledge of all cooking techniques Must be able to remain standing for most of working hours. Must be able to lift at least 50 pounds. Must be able to perform respective tasks. Must be able to work flexible hours and days. May be exposed to hot, humid work areas. May be exposed to sharp instruments and power driven equipment. May be exposed to caustic chemicals Constellation We're a culinary group dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural venues, professional settings, restaurants and cafes. We have a new look, but our outlook is the same. Since 2008, we've collaborated with our clients to create custom culinary experiences with amazing food and exceptional service. Our new look reflects who we've always been - a thoughtful, dedicated team that makes connections to make people happy through food. This our opportunity to shift the spotlight from one famous name to the ones who made us famous. You will begin seeing our new name and brand effective today across everything from print, web and social media. This is a very exciting time for Constellation team members and clients as they begin the next chapter of the company's story. Please visit us at for more information. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Company: Elior North America Position: Sous Chef (Req #: ) Department: Food Service Management Status: Full Time Shift: Salaried Minimum education: High School/Secondary School Diploma or GED EEO code: 2. Professionals Apply now Date posted: September 13, 2018 Location: 82 Sanderson Avenue, Sidekim Foods-Operations Lynn, MA, 01902, US End date: January 24, 2019 Compensation: Not disclosed Job code: SUSCHF Position Summary: Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Key Accountabilities: Plan, organize and supervise daily culinary operation of retail and catering services. Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Direct and coordinate the work of production and dish room staff. Maintain proper production, safety and sanitation standards. Direct and participate in the daily preparation of standard and gourmet food items. Evaluate the quality of raw food and ensure the quality of the finished products. Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Implement culinary production for special events, monotony breakers, and catered functions. Supervise and participate in the preparation and display of menu items for special functions. Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service. Respond to inquiries and concerns from faculty, staff, and students. Maintain university policies and procedures. Other duties as assigned. Minimum Requirements: Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. Must have 3- 5 years of culinary management experience. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets. Working Conditions: Must be able to remain standing for most of working hours. Must be able to lift at least 50 pounds. Must be able to perform respective tasks. Must be able to work flexible hours and days. May be exposed to hot, humid work areas. May be exposed to sharp instruments and power driven equipment. May be exposed to caustic chemicals. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Oct 19, 2018
Full time
Company: Elior North America Position: Sous Chef (Req #: ) Department: Food Service Management Status: Full Time Shift: Salaried Minimum education: High School/Secondary School Diploma or GED EEO code: 2. Professionals Apply now Date posted: September 13, 2018 Location: 82 Sanderson Avenue, Sidekim Foods-Operations Lynn, MA, 01902, US End date: January 24, 2019 Compensation: Not disclosed Job code: SUSCHF Position Summary: Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Key Accountabilities: Plan, organize and supervise daily culinary operation of retail and catering services. Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Direct and coordinate the work of production and dish room staff. Maintain proper production, safety and sanitation standards. Direct and participate in the daily preparation of standard and gourmet food items. Evaluate the quality of raw food and ensure the quality of the finished products. Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Implement culinary production for special events, monotony breakers, and catered functions. Supervise and participate in the preparation and display of menu items for special functions. Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service. Respond to inquiries and concerns from faculty, staff, and students. Maintain university policies and procedures. Other duties as assigned. Minimum Requirements: Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. Must have 3- 5 years of culinary management experience. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets. Working Conditions: Must be able to remain standing for most of working hours. Must be able to lift at least 50 pounds. Must be able to perform respective tasks. Must be able to work flexible hours and days. May be exposed to hot, humid work areas. May be exposed to sharp instruments and power driven equipment. May be exposed to caustic chemicals. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Company: Elior North America Position: Sous Chef (Req #: ) Department: Food Service Management Status: Full Time Shift: Salaried Minimum education: High School/Secondary School Diploma or GED EEO code: 2. Professionals Apply now Date posted: September 13, 2018 Location: 82 Sanderson Avenue, Sidekim Foods-Operations Lynn, MA, 01902, US End date: January 24, 2019 Compensation: Not disclosed Job code: SUSCHF Position Summary: Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Key Accountabilities: Plan, organize and supervise daily culinary operation of retail and catering services. Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Direct and coordinate the work of production and dish room staff. Maintain proper production, safety and sanitation standards. Direct and participate in the daily preparation of standard and gourmet food items. Evaluate the quality of raw food and ensure the quality of the finished products. Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Implement culinary production for special events, monotony breakers, and catered functions. Supervise and participate in the preparation and display of menu items for special functions. Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service. Respond to inquiries and concerns from faculty, staff, and students. Maintain university policies and procedures. Other duties as assigned. Minimum Requirements: Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. Must have 3- 5 years of culinary management experience. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets. Working Conditions: Must be able to remain standing for most of working hours. Must be able to lift at least 50 pounds. Must be able to perform respective tasks. Must be able to work flexible hours and days. May be exposed to hot, humid work areas. May be exposed to sharp instruments and power driven equipment. May be exposed to caustic chemicals. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer
Oct 19, 2018
Full time
Company: Elior North America Position: Sous Chef (Req #: ) Department: Food Service Management Status: Full Time Shift: Salaried Minimum education: High School/Secondary School Diploma or GED EEO code: 2. Professionals Apply now Date posted: September 13, 2018 Location: 82 Sanderson Avenue, Sidekim Foods-Operations Lynn, MA, 01902, US End date: January 24, 2019 Compensation: Not disclosed Job code: SUSCHF Position Summary: Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Key Accountabilities: Plan, organize and supervise daily culinary operation of retail and catering services. Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Direct and coordinate the work of production and dish room staff. Maintain proper production, safety and sanitation standards. Direct and participate in the daily preparation of standard and gourmet food items. Evaluate the quality of raw food and ensure the quality of the finished products. Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. Implement culinary production for special events, monotony breakers, and catered functions. Supervise and participate in the preparation and display of menu items for special functions. Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. Control revenue and expenses to ensure financial goals. Ensure the highest level of customer service. Respond to inquiries and concerns from faculty, staff, and students. Maintain university policies and procedures. Other duties as assigned. Minimum Requirements: Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. Must have 3- 5 years of culinary management experience. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets. Working Conditions: Must be able to remain standing for most of working hours. Must be able to lift at least 50 pounds. Must be able to perform respective tasks. Must be able to work flexible hours and days. May be exposed to hot, humid work areas. May be exposed to sharp instruments and power driven equipment. May be exposed to caustic chemicals. Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer