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Overview About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Overview Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description TheBusiness Services division of Aramark, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,500 locations in the U.S. Aramarkoffers Fortune 500 companies and other large and small employers a single-source provider for employee caf?s, executive dining rooms, catering, convenience stores, conference center management, and facility management. Aramark Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. As a Sous Chef you will coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit. You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The Sous Chef supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. Additionally, you will perform special projects and other responsibilities as assigned. Qualifications Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

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

Overview About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description Responsibilities: Coordinate, plan, participate, and supervise the production, preparation and presentation of food. Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned. Qualifications Qualifications: Candidate will possess two to three years of post-high school education, preferably a culinary degree. Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred. Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

DoubleTree Denver is looking for a Sous Chef to oversee our newly renovated Restaurant! Located in the heart of Stapleton between downtown and DIA, this stunning property has 561 rooms, 32,000 square feet of banquet space, and 4 food and beverage outlets. This includes a restaurant, 2 bars, and marketplace. In this role, you will focus on the evening service overseeing Knife & Board and managing a team of 8-10 culinarians. This is a scratch-based kitchen which also services the Lobby Bar and Sports Bar. Knife & Board is focused on sourcing local products serving Colorado cuisine. We are seeking a passionate and driven leader with at least 2 years of kitchen leadership experience and a talent for training and developing others! Hotel experience is highly preferred. What will I be doing? As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards: Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans

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 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

Junior Sous Chef | 5 Star Hotel | 37k | West London | An incredible opportunity has opened at a stunning 5 Star Hotel based in West London for a Junior Sous/ a strong Senior CDP who is ready to take the step up The role offers a very competitive salary of £37Kpa with a Bonus scheme attached. This is a rare chance to work in a friendly kitchen team and alongside an experienced and well known Michelin Star Executive chef. Do not miss out on this amazing opportunity to develop and learn from the very best! You will be using seasonal, locally sourced produce to create traditional British cuisine with a stylish modern twist. Junior Sous Chef | 5 Star Hotel | 37k | West London | Salary: up to 37Kpa Location: West London The Restaurant: Attractive salary of up to 37Kpa Good shift pattern Working with quality, fresh, seasonal produce Amazing development opportunity Friendly kitchen Multi outlet service Easy travel link Junior Sous Chef | 5 Star Hotel | 37k | West London | What we need from you: Previous Junior Sous/ Senior CDP experience with 5* Hotel/ Michelin level An enthusiastic approach to work Transport to work Passport or ID and visa where applicable Proof of address i.e. bank statement or utility bill from the last 3 months Food hygiene certificate in line with Hospitality and Catering industry standards 2 years of references supplied National Insurance number Due to the expected high volume of applicants we recommend that you get in contact and provide us with your CV so we can arrange interviews as soon as possible. We regret that only successful candidates will be contacted to arrange a registration interview. For a full listing of our opportunities, please visit our website at .

Job Description: Sous Chef Department: Food and BeverageReports to: Director of Food and Beverage FLSA Status: Non-Exempt, 40 hours/weekPosition Summary: Multi-outlet kitchen seeks a talented Sous Chef with experience designing and preparing local seasonal cuisine. Were looking for a creative individual who is willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist the Head Chef in both culinary and administrative tasks while communicating with the Restaurant Manager and F Director. Were looking for a professional who is dedicated to food quality and sets high standards for their output. Apply today if you can bring excellent culinary skill and high energy to this exciting opportunity.Principal Duties and Responsibilities Create schedules for kitchen staff to ensure optimum resource management and speed of service Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu Ensure all staff members adhere to culinary standards and regulations Respond to customer inquiries and concerns personally Design new menu choices based on seasonal ingredients and customer demand Track, record and replenish inventory as needed Cross-train kitchen staff on multiple stations Assist Head chef with pricing menu items Assist with all food preparation for all venues Experience with large volume catering A dedicated team player Attend and participate in staff meetings as required Perform other duties, responsibilities, and special projects as assignedMinimum Qualifications High School Diploma or GED equivalent A professional diploma in food service or equivalent food service cooking experience 1-2 years of experience as a cook in a fast-paced large-scale venue or course in food handling Food Service Card Issued by the State of Washington Professional appearance and manner, good character to work on a fast-paced team Positive, honest and energetic work ethic Able to grasp, lift and/or carry up to 50 lbs. as needed Finger/hand dexterity to operate kitchen machinery, knives, etc. Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparationKnowledge, Skills, and Abilities1. Pays attention to small details, excellent reading comprehension and able to follow instructions correctly2. Strong communication and organizational, time management and multi-tasking skills3. Willing and able to work evenings, weekends and holidays.4. Can work on own as well as part of a team.5. Passion for good food, local ingredients and quality customer experiences.6. Can work well under pressure in a fast-paced, high stress environment7. Ability to Portion control on a large scale8. Clear understanding of weights and measures and has good math skills9. Demonstrates the ability to handle criticism well and learn from mistakes10. Excellent knife skills; can quickly and safely slice or chop meal ingredients into exact dimensions as called for in the recipe11. Strong communication skillsKey Competencies Key competencies include listening and communication, attention to detail, strong written and verbal communication skills, integrity, reliability and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, respect, pro-active, accountable, learning and sustainable.

Here at Soup Goddess we are focused on "Feeding the World!" one bowl of soup at a time! We are looking for upbeat, happy, energetic people to join the team with us here in Burbank, CA! Chef Lizzie has a a unique flavorful taste to all of her cooking, and if you're looking to up your plant based cooking skills for your career you should apply now! We are in start up mode and looking for some brave soup warriors to join us in our the gigantic task of "Feeding the World!"Compensation/ Pay:$13/hr and a FREE shift mealJob Requirements:40 hours per weekCan work in fast paced work environment with immediate time crunchesFriendly, energetic, and ready to work!

Kitchen Manager/Sous Chef- Job Description- We are always looking for passionate chefs who are dedicated to providing the best possible experiences for our guests and employees! Our Management team creates an atmosphere in the restaurant that builds energy, enthusiasm and fun, generating excellent service and positive morale. Candidates should have a true passion for great food, be just as versed in and excited by great wine, and fully appreciate developing a staff that makes every restaurant successful! Candidates must possess strong leadership skills and have a desire to grow. Having the ability to relocate is favorable. The ideal candidate is a proven leader from a high sales volume / full service environment. Our chefs manage food inventories, labor and sanitation, and oversee food quality and restaurant safety. Individuals who are passionate about food and have a desire to build and develop wine knowledge are a must. Job Requirements- Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant. -The ability to organize and lead a chef team of 4 and a staff of 25. -Strong communication skills -Strong leadership skills -Ability to speak and understand Spanish a plus -Able to work ten hour-plus shifts plus ability to stand for extended periods of time -Able to carry up to 50 lbs as needed

Kitchen Manager/Sous Chef- Job Description- We are always looking for passionate chefs who are dedicated to providing the best possible experiences for our guests and employees! Our Management team creates an atmosphere in the restaurant that builds energy, enthusiasm and fun, generating excellent service and positive morale. Candidates should have a true passion for great food, be just as versed in and excited by great wine, and fully appreciate developing a staff that makes every restaurant successful! Candidates must possess strong leadership skills and have a desire to grow. Having the ability to relocate is favorable. The ideal candidate is a proven leader from a high sales volume / full service environment. Our chefs manage food inventories, labor and sanitation, and oversee food quality and restaurant safety. Individuals who are passionate about food and have a desire to build and develop wine knowledge are a must. Job Requirements- Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant. -The ability to organize and lead a chef team of 4 and a staff of 25. -Strong communication skills -Strong leadership skills -Ability to speak and understand Spanish a plus -Able to work ten hour-plus shifts plus ability to stand for extended periods of time -Able to carry up to 50 lbs as needed

Kitchen Manager/Sous Chef- Job Description- We are always looking for passionate chefs who are dedicated to providing the best possible experiences for our guests and employees! Our Management team creates an atmosphere in the restaurant that builds energy, enthusiasm and fun, generating excellent service and positive morale. Candidates should have a true passion for great food, be just as versed in and excited by great wine, and fully appreciate developing a staff that makes every restaurant successful! Candidates must possess strong leadership skills and have a desire to grow. Having the ability to relocate is favorable. The ideal candidate is a proven leader from a high sales volume / full service environment. Our chefs manage food inventories, labor and sanitation, and oversee food quality and restaurant safety. Individuals who are passionate about food and have a desire to build and develop wine knowledge are a must. Job Requirements- Must have 2+ years of kitchen management experience in a full service, moderate to high volume restaurant. -The ability to organize and lead a chef team of 4 and a staff of 25. -Strong communication skills -Strong leadership skills -Ability to speak and understand Spanish a plus -Able to work ten hour-plus shifts plus ability to stand for extended periods of time -Able to carry up to 50 lbs as needed

We are now hiring talented team members for our newest upcoming and unannounced concept! Tatsu-Ya is an Austin-based restaurant group: Ramen Tatsu-Ya, Kemuri Tatsu-Ya, Domo AlleyGato, Tiki Tatsu-Ya, and more. We are chef-owned and -operated, fusing Japanese technique and ingredients with a bold, fresh vision of hospitality. We are looking for a professional Sous Chef to be second in command in our newest kitchen, providing support directly to the Executive Sous Chef and kitchen crew. Successful candidates should utilize their culinary and managerial skills and instincts to uphold quality standards, ensure smooth service, and maintain/enhance the guest experience. Weekly hours split between prepping/cooking/running service and maintaining administrative duties. Must openly collaborate with existing management team. Compensation commensurate with experience (must be willing to train on all stations/tasks to demonstrate abilities). Responsibilities include: CULTURE IS KING in this company. A successful candidate must consistently embody the standards of the company. These include, but are not limited to: consistent execution of flavor, sexy plates, fast and efficient service, positive vibes, can-do attitude, teamwork and collaborative camaraderie. Assist in the design and preparation of all food and drink offerings, including rotating seasonal specials Consistently produce high quality plates that meet flavor and appearance standards Ensure that the kitchen operates in a timely and efficient manner Fill in for the Executive Chef in planning and directing food preparation when necessary Troubleshoot and solve any issues that arise, take control of problematic situations, and mitigate service problems in a calm and professional manner Manage and train kitchen staff Establish and execute thoughtful and functional kitchen schedule Participate and lead regular staff evaluations, coaching and disciplinary conversations to assist Executive in mentoring the team Order supplies regularly to stock inventory appropriately Help count and organize inventory as necessary Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements: 2+ years of experience as a Sous Chef/Kitchen Manager Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of BOH management Accuracy, speed, and composure in handling emergency situations and problem solving Familiar with standard industry best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Perks include: free shift meals discounted meals at all Tatsu-Ya concepts paid family meal dynamic and detail-focused work environment potential for upward advancement Directly off a main bus route Plenty of FREE parking for employees on property

Touro University California, a rapidly growing university offering graduate programs in health sciences and education, has an excellent opportunity for a Sous Chef for Touro University California, Clinical Education on our Mare Island campus. The university is part of the Touro College and University System and is located on the northern tip of San Francisco Bay in Vallejo, California. Touro University California is an independent, non-profit Jewish-sponsored institution. It has 1,403 students in three graduate professional colleges (Osteopathic Medicine, Pharmacy, Education and Health Sciences).Why you should join our team? 38 hour work week Great work/life balance TUC offers a welcoming campus and a positive, supportive culture Solano County offers some of the lowest cost housing in the SF Bay Area Salary Range of $57,000 - $59,000POSITION DESCRIPTION:The Sous Chef assists the Executive Chef and Executive Sous Chef taking their place when they cannot be present in the kitchen and is directly responsible of the food quality produced under his/her supervision. The person occupying this position and has in his/her charge all the other members of the kitchen staff. A Sous Chefs job is highly demanding and takes on a great variety of tasks in both culinary and managerial. The Sous Chef must work closely with the Mashgiach and ensure that all recipes and food preparations meet Jewish Kosher dietary requirements while maintaining a safe, organized, and sanitized kitchen.REQUIRMENTS: Knowledge of basic nutrition, food, food preparation, food handling, and sanitation is vital Commitment to quality service, and food and beverage knowledge Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment Experience in large quantity food preparation and service.To view the full job description and apply, please visit: University California provides graduate and professional educational excellence in the fields of Health Sciences, Public Health, and Education. The TUC learning experience is student-centered, enriched by focused research and scholarship, and prepares professionals for rewarding lives in service to others both locally and around the globe.VISIONTouro University California inspirational teaching and scholarship, transformative leadership, exemplary service.

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

Sous Chef, NEW OPENING in West London, salary package up to 26 K per annum! This is a great chance to work with an up-and-coming chef to reach a Michelin star! As Sous Chef you will work next to the Head Chef managing a new exciting brigade of capable chefs in an exciting kitchen. Salary package up to 36K per annum! Free meals whilst on duty Amazing learning opportunities Brand new kitchen and equipment! Great central West London location What we need from you: A positive attitude for problem solving Great organizational skills Creativity and passion for the Hospitality Industry Previous Hospitality and Catering industry experience as Sous Chef An enthusiastic approach to work and a cool head under pressure Not afraid of long hours in order to achieve a goal If you feel that you have what it takes for this role, please send your CV to Giorgia at Change before the 30th of January. Please visit our website for full listings of all our current job roles within the hospitality and catering industry. Change Hospitality are acting as an Employment Agency in this instance. Due to the volume of applications in the London hospitality and catering industry we regret that only successful candidates will be contacted .

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

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

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