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Overview SOUS CHEF OPPORTUNITY A JOB HANDCRAFTED JUST FOR YOU Whether you're looking for a change or starting a career, North Italia might be the perfect place for you. Every day, our chefs start from scratch with locally-sourced ingredients and time-honored techniques. North is a match for chefs devoted to rustic, Italian cuisine but uninterested in reinventing the wheel or obscuring a deliberately simple dish. 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 2002, North Italia 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 EmployerProof of eligibility to work in the United States is required

Grade: POSITION SUMMARY: Assist the chef in all phases of kitchen production and to instruct the cooks and helpers in proper cooking skills and techniques ESSENTIAL FUNCTIONS AND TASKS Assists Room Chef in monitoring overtime, staff motivation. Oversees product consistency and make necessary modifications according to business needs. Monitors waste and over production, as well as utilizes leftovers, and ensures proper rotation and quality control.Assists Room Chef in monitoring training of new employees to help them achieve higher status.Assists Room Chef in monitoring and enforcing Company & departmental safety policies, Health Department Standards and all other applicable.Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc.Responsible for assisting Room Chef in monitoring food cost for their outlet, and order of all foodstuffs.Responsible for assisting Room Chef in maintaining the overall cleanliness and equipment maintenance of their areas.Assists Room Chef in preparation of menu. Takes inventory, coordinates with the Chef on order and preparation of food items. Delegates work assignments.Assists Room Chef in production of menu. Delegates and assists in cooking of food items, supervise staff. Coordinates with Chef on proper cooking and time.Service of menu - Constantly supervises and assists in plate up, coordinates with Chef on buffet and reception setup. Delegates station assignments. Checks food items.Breakdown - Constantly coordinates with Chef of breakdown and transfer of banquet function food items, delegates breakdown to staff.Constantly achieves all Service, Financial and Human Resource goals set forth by the Vice President of Food & Beverage. SUPERVISORY RESPONSIBILITIES: Commis, Ld Cook, Cook, Pantry Worker, Food Prep EDUCATION and/or EXPERIENCE: Associates degree in culinary arts or related field and six years high volume cooking experience or an equivalent combination of education, training and experience. KNOWLEDGE/SKILLS/ABILITIES: Must have knowledge of kitchen equipment and good knife skillsMust be proficient in the preparation and service of all hot food stations applicable to their outlet. Must be capable of following directionsMust possess good recall and memoryMust be able to speak, read and write English PHYSICAL DEMAND: While performing the duties of this job, the employee is frequently standing, walking, listening, speaking and smelling.Frequently walking distances of 10 to 30 ft., between various areas of department. Frequently walking distances up to 300 ft.Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing.Frequently lifting 55lbs. Occasionally carrying, pushing, and pulling up to 1200 lbs. WORKING CONDITIONS: Work performed in climate-controlled environment with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces. Employee will be exposed to food odors, knives, and mechanical kitchen equipment. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK SCHEDULE/HOURS: Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours.

Job Details Description Full Time: a position averaging 35+ hours per week. The Lioncrest Sous Chef supports the Deerpark/Lioncrest Chef in managing the entire kitchen operations for: Lioncrest, Deerpark, Amherst, and offsite catering venues. The Sous Chef is also responsible for assisting with management of day to day operations of the Lioncrest culinary department, upholding service standards, and helping to meet and exceed profit goals. Responsibilities also include: ordering, receiving, and proper handling of product, developing new menu ideas, meeting with clients when appropriate, training staff and ensuring that all product represents Biltmore standards. Position will also work with culinary apprentices and externs. Requirements: 1. High school diploma required. Additional education, training, and/or certification(s) preferred. The ideal candidate will have a two or four-year culinary degree, culinary certification(s), and/or formal apprenticeship training. Minimum of five (5) years related culinary management experience in a fine dining environment and/or luxury hotel/resort (4 or 5 star rating). An equivalent combination of education, experience, and training may be considered. The preferred candidate will have had dedicated a la carte experience, as well as exposure to managing banquet and/or catering service. Experience in inventory/cost controls, fiscal planning and knowledge of profit and loss reporting; previous responsibility for food purchasing highly desirable. Demonstrated "service" leadership qualities - able to develop the respect and loyalty of peers, subordinates and upper management by working to serve them as well as the company's needs. Proven commitment to the delivery of world class internal and external guest service, and the ability to motivate others to deliver the same. Excellent communication skills (oral and written); ability to persuade others and communicate ideas and suggestions effectively, clearly, and concisely. Should be comfortable addressing groups and possess solid public speaking skills. Outstanding interpersonal skills to work with a variety and diverse group within the organization- line staff, supervisors, managers and estate leadership. Will also be mentoring interns and externs in Biltmore's culinary extern and apprenticeship programs. Basic proficiency in Microsoft Outlook, Word, and Excel; must be able to quickly learn Biltmore's history, products and services, and event booking systems. Ability to be proactive and take initiative; must be able to exhibit an exceptional level of professionalism and good judgment and anticipate, address, and troubleshoot issues where needed. A team-builder: highly capable of resolving conflicts and motivating staff Strong organizational, planning, and project and time management skills. Must be able to prioritize work under deadlines with a focus on quality and details. Physical Requirements: 1. Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity). Essential Job Duties: 1. Assisting with the management and proper operation of the Lioncrest kitchen. Assist in hiring and training kitchen department staff. Ensure that the operation is maintained in a sanitary state in compliance with federal, state, and local regulations. Practice safety standards and report all unsafe conditions to the proper person. Schedule all kitchen employees in accordance with staffing guides and weekly forecasts. Hands on approach in assisting banquet staff with daily menu prep work. Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness. Control food cost by purchasing wisely, pricing appropriately, portioning accurately, and limiting waste. Requisition necessary supplies. Ensure all equipment for the operation is maintained and stored properly. Possess in-depth knowledge of all positions supervised. Perform inventory of perishable goods, non-perishable dry goods and capital goods. Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock. Attend all appropriate departmental and organizational meetings. Maintain controls and pars as prescribed by management. Responsible for labor cost as it pertains to budget. Coordinate kitchen operations with operations manager, assistant manager and purchasing department. Write and file reports regarding activities. Assist in training of service staff regarding ingredients and kitchen procedures. Review and evaluate kitchen employees on a regular basis as designated by Estate policy. Maintains a clean working environment, where sanitation, health and safety standards are never compromised. Conducts one's self in accordance with the goals, culture, service standards and fundamental values of Biltmore. Qualifications 0" style="display: none;"> Skills 0"> 0"> 0" style="display: none;"> Behaviors 0"> 0"> : 0" style="display: none;"> Motivations 0"> 0"> : 0" style="display: none;"> Education 0"> 0"> 0" style="display: none;"> Experience 0"> 0"> 0" style="display: none;"> Licenses & Certifications 0"> 0">

Job Specific Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all dutiesAdministers and ensures adherence to departmental guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirementsSupervises/performs kitchen opening and closing operationsSupervises/assists food handlers in the preparation and production of all hot and cold food itemsOrders raw food ingredients necessary to prepare all items on the menu for area of responsibilityEnsures that all raw food ingredients are received and stored in the proper mannerSupervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all timesOrganizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are metMonitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standardsPerforms frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating orderReports all equipment maintenance needs to EngineeringInterviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standardsFollows New Hire Training and onboarding program in accordance with hotel policyReviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishesAttends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotelCommunicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming eventsEvaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameConducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activitiesOther duties as assigned General Promotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or unusual matters of significanceIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standards Qualifications ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experienceThree to five years experience in quantity food production, in an upscale hotel or freestanding restaurantOne plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurantExcellent culinary skills and knowledge of food productions techniquesThorough knowledge and understanding of kitchen equipment use and operationAbility to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 poundsOutstanding leadership, management, organizational, and communication skillsAbility to speak, read and write EnglishAbility to work flexible schedule to include weekends and holidays Posted 4 Days Ago Full time R About Us Headquartered in New York City, Loews Hotels & Co is rooted in deep heritage in the hotel industry and excellence in service. As one of the only independently owned family hotel companies, we know that hospitality comes from the heart. Loews Hotels & Co owns and operates hotels and resorts across the U.S. and Canada. Located in major city centers and resort destinations, including multiple hotels in partnership with Universal Orlando Resort, Loews Hotels & Co features properties grounded in family heritage and dedicated to delivering unscripted guest moments, all with a locally handcrafted approach. We pride ourselves on the individuality and uniqueness of our offering. Joining Loews Hotels & Co means not just gaining a job, it means becoming a part of a family. A family where Team Member growth and empowerment are part of our DNA and have been for decades. We offer progressive benefits including paid parental leave, 401K matching and travel benefits, and opportunities for ongoing learning and development. But beyond that, as a member of the Loews Hotels family, you are part of a culture of diversity and inclusion, one that works hard to protect our environment with eco-friendly and sustainability programs, and one that is always a good neighbor to their communities, supporting them in ways large and small. We welcome you to join us. Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse and inclusive work culture. All qualified applicants will receive consideration for employment without regard to race, religion, gender, national origin, protected veteran status or any other basis protected under federal, state, or local law.

Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and spends most of its time managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: • Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work • Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures • Assists with menu planning, inventory, and managing of supplies • Maintains effective cost control, service and quality standards to produce maximum sales and profits • Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards • May serve as a resource to others in the resolution of complex problems and issues • Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen • Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager • Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Requirements Minimum Qualifications, Knowledge, Skills, and Work Environment: • Requires a High School diploma or general education development (GED) diploma; post- secondary culinary training preferred; brand certification a plus • Requires 3 to 5 years experience with kitchen operations and staff supervision • Must be certified in Serve Safe Management certification course • Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent • Demonstrates organization and multi-project time/issue management • Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Job #:BSL691207 /Brookdale.//Bringing new life to senior living/. Your responsibilities: Prepare and cook meals for residents Assist the chef with overseeing the day to day operation of the kitchen Maintain the highest quality food products and service for our seniors Maintain kitchen sanitation and safety standards Ensure compliance with state, local, and regulatory agencies as they relate to Food Service Required skills and qualifications: Associate or Bachelor"s degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field One year of related experience Current ServSafe Certification required Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications Flexibility with schedule including evenings, weekends, and holidays If you"re a Brookdale associate, please consider referring someone through the Good People Program! Brookdale is an EOE-(Equal Opportunity Employer) and drug-free workplace. /Brookdale offers a number of benefits to full-time associates including, but not limited to: medical, dental, vision, disability, life, paid time off, educational reimbursement. All associates, age 21 and older, are eligible to participate in the 401(k) retirement savings plan. /

Executive SousChef The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations at the Club. They supervise the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests. Responsibilities Oversee recipe standardizationEnsure plate presentation is correct and consistentMaintain inventory levels and assist Executive Chef with food and labor costsMaintain a well-organized kitchen in a clean and safe manner Job Qualifications Culinary school graduateTwo years experience in supervisory positionUnderstanding of a la carte and banquet revenue generationGeneral knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expensesTechnical literacy, including Microsoft Office, payroll management and point of sale systemsBilingual (English - Spanish) communication ability preferred. (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)

Las Colinas CountryClub Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private di Job Qualifications Culinary school graduate preferredTwo years experience in supervisory position requiredDiplomatic team player able to foster relationships with members, employee partners and guestsBilingual (English - Spanish) communication ability preferredPossesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified) Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Las Colinas Country Club Named one of the Best Country Clubs in DFW (Avid Golfer, 2015), Las Colinas Country Club offers a highly rated golf course, state-of-the-art tennis complex, swimming and more. Las Colinas Country Club provides warm and memorable experiences for its Members, guests, and Employee Partners. Sous Chef The Sous Chef will assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private di Job Qualifications Culinary school graduate preferred Two years experience in supervisory position required Diplomatic team player able to foster relationships with members, employee partners and guests Bilingual (English - Spanish) communication ability preferred Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified)

Job Overview: The Supervisor - Senior may work in any type of food location on client premises. This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in food operations or services at either larger complex facilities or locations in the areas of commercial, health care, schools, universities or other establishments. This individual will provide support to management in the daily oversight of key functions and employees during the normal course of business. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Understands and follows all policies and procedures. Assists in ensuring a safe working environment throughout the facility for all employees. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management. Responsible for orientation and training of employees. Performs day-to-day assignments in addition to oversight duties. Works with customers to ensure satisfaction in such areas as quality, service and problem resolution. Promote the development of the foodservice team. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Maintains key control of operations and responsible for activities to ensure opening, closing and daily procedures are completed. Serves as a working lead supervisor coordinating activities of workers or service employees engaged in food operations or services at larger complex facilities of commercial, health care facility, school, campus or other establishments. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent experience. 1or more years related work experience. Skills/Aptitude: Must be able to coordinate the routine responsibilities of staff and resources. Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers and client representatives. Ability to provide clear directions and respond accordingly to employees. Ability to use a computer. License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push, and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Other Details Are you an experienced Sous Chef looking to join a growing Culinary team? We are looking for Sous Chefs to come be apart of our team of culinarians that will help build a premier dining experience for our guests. This is an excellent opportunity for sous chefs who are looking to take the next step and be challenged in a fast paced, high volume, multi site dining experience. This team of culinarians will be utilized in different capacities as needed across campus and will have tremendous career growth potential. We are looking to take this program to the top and want skilled, passionate, energetic people on the team. If this sounds like an opportunity you're interested in, apply today!

We are seeking a stable, well-rounded Sous Chef who has experience working in high volume restaurants and overseeing a fairly large kitchen team. Assist Chef in all aspect of running a successful kitchen Continue development of culinary skills and menu development Fully grasp budget requirements, run kitchen within allotted funds Understand and run all aspects of the kitchen Work with chef to develop new themes and ideas Successful completion of Chef de Cuisine Development must have a great attitude, be a team player, and have the ability to communicate with coworkers & customers able to lift 50+ pounds. must be ServSafe Certified Great pay/Primium health insurance

Welcome page Returning Candidate? Log back in! Sous Chef Location US-MA-Springfield Job ID 2 Group Spectra - Food Services & Hospitality Location Name Spectra FH - Mass Mutual Center Category Chef Type Regular Full-Time Overview The Sous Chef will manage the direction of the kitchen and stewarding department's daily activities in accordance with Ovations policies and objectives in an effort to ensure guest satisfaction and profitability. This position is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Sous Chef is responsible for managing the stewarding operation and will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization. Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories. Come Join Us! You can learn more about Spectra at Responsibilities Manages the Stewarding department's daily activities including set up, breakdown, and cleaning of dish machine, organizing of storage areas, and monitoring inventory levels. Manages and oversees all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet Ovations' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Assists the Executive Chef in kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Assists the Executive Chef with the staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Knowledge, Skills and Abilities: Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Education and Experience: Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Physical Dimensions: Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision. SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER

Sous Chef - Beverwyck Slingerlands NY - Full Time - Days - Grade 27 The Beverwyck, an elegant senior retirement community, is seeking a Full Time - Sous Chef who will prepare dishes aligned with fine dining and excellent presentation. The Sous Chef is responsible for creative menu and food preparation consistent with expectations of restaurant quality meals. Job duties include: Preparation of breakfast, lunch and dinner meals. Formal culinary training preferred. Responsible for opening and closing of kitchen. Duties also include general cleaning and maintain sanitation of kitchen. A Qualified Candidate would have: Prior Sous Chef experience preferred Restaurant experience in fine dining establishment a plus Food preparation specific to special diets High School Diploma or GED

Sous Chef The Sous Chef will assist the ExecutiveChef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews). They oversee proper preparation, excellence of product, and profit and labor cost. The Sous Chef organizes and helps in the service of all activities concerning a la carte, employee meals, and private dining rooms. Responsibilities Responsible for the quality and the variety of all food being served on the shiftEnhance the overall knowledge and team spirit of the kitchen staffHire, train, supervise, and/or terminate employees when neededCarry out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef Job Qualifications Culinary school graduate preferredTwo years experience in supervisory position requiredDiplomatic team player able to foster relationships with members, employee partners and guestsBilingual (English - Spanish) communication ability preferredPossesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service (Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified) Banquet Sous Chef

Overview Do you want to gain leadership experience in a supportive team environment? Are you looking for a creative outlet for your unique talents and culinary passions? Would you enjoy enriching the lives of seniors? If you answered "yes" to these questions, we want to meet you! Resort Lifestyle Communities is now accepting applications for a Sous Chef to execute a dynamic menu utilizing different cooking styles. This is an opportunity to learn from our experienced Executive Chef in a fast-paced teaching kitchen. You will find joy in serving seniors while fulfilling your passion for food! Previous supervisory experience in a kitchen/restaurant environment is preferred. Shift days and times are Tuesday through Saturday from 10:15am - 6:45pm. Our full-time employees receive excellent benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. Does this opportunity speak to you? Apply now to begin the process! EOE/ADA

Job Description Chart House 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 Executive Sous Chef / Executive Kitchen Manager - Philadelphia, Pennsylvania Essential Duties and Responsibilities: Assist Executive Chef with ensuring 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 Assist in overseeing 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 2 years of Culinary Management experience 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 Graduate of an accredited culinary program is a plus 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

Yard House USA Sous Chef Naples, Fl 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!

Assists Chef with preparing Meals, implementing menus and controlling food preparation ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, and other duties may be assigned. Assume all Executive Chef responsibilities in his/her

Location: University of Notre Dame - Home of theFighting Irish Mission 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. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standardsMaintains recipes to meet core standardsEnsure that team members consistently deliver heartfelt hospitality to every guest, every timeEnsures team members have the tools necessary to complete their jobsEnsures show quality standards are maintained at all timesRegularly obtains feedback from clients and guests to improve operationsSupports and communicates Company initiativesRespond and assist in any departmental guest service issuesHolds team accountable to steps of service to deliver great guest serviceExecutes preventive maintenance schedule as set forth by Director of OperationsConducts daily walkthroughs in culinary areas for each eventContinually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing System, Point-of-sale, WFM and more)Practices proper product control and handling of all inventory and equipmentAchieves daily sales and assigned cost goalsEnsures that all security, safety and sanitation standards are achievedEmploys good safety and sanitation practicesForecasts and adequately schedules team members to meet operational needs and desired targetsProvides operational planning to ensure adequate products and equipment are ordered for anticipated business levelsEnsures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team membersInterviews, hires, trains and develops team members according to Levy guidelinesPromotes a cooperative work climate, maximizing productivity and moraleUses all performance management tools to provide guidance and feedback to teamAssists fellow team members when necessary Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending EnglishEnglish reading, writing, math and computer skills requiredAbility to taste and evaluate food and beverage productsStamina to work 60 hours or more per weekMust be able to work extended shifts of 10 hours or more as business dictatesMust be flexible with schedule and able to work different shiftsPossible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strainsMust be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shiftLevy 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.

Excellent opportunity for acreative Sous Chef, Chef de Cuisine, Kitchen Manager, or Executive Chef with great leadership skills to join a fine-dining restaurant in Ann Arbor. Ideal for someone with 3-4 years of experience as an Executive Sous Chef or Kitchen Manager in a high-volume, all-scratch kitchen. Will oversee day to day Culinary operations, including leading culinary staff, creating new menu items, ordering, inventory, and scheduling. Must be highly skilled in all-scratch cooking, managing a very busy kitchen, and leading a team of culinarians to produce top-notch food. Benefits: Exceptional base salary + bonus Health benefits IRA Vacation Must have: Several years of experience in a high-volume, scratch kitchen An eye for creativity and innovation Ability to train and teach line cooks Apply now for consideration. Kevin Swanquist Executive Recruiter [Click Here to Email Your Resumé] For a full list of opportunities available, visit Must have: Several years of experience in a high-volume, scratch kitchen An eye for creativity and innovation Ability to train and teach line cooks

Sous Chef Upscale Casual - Culinary Leader Are you a Sous Chef that loves to use your talents to bring your culinary visions to life? If so, you could be just what our restaurant needs! Apply Today to become the Sous Chef for our location Austin, TX. Our company is committed to providing every guest with an exceptional dining experience every time they walk through our doors. Each dish on our menu is prepared to order using the freshest and highest quality ingredients. We provide a remarkable place for you to further your career as a Sous Chef. You will lead a team who knows how to make things happen and execute at amazing levels. We employ Chefs who have pride in all they do, and who are willing to learn and grow through their career. We firmly believe in going the extra mile to accommodate our guests! We are currently operating more than 15 restaurants in the United States and internationally, with many more locations coming in the near future. You don't want to miss this fantastic opportunity as a Sous Chef in Austin, TX! Title of Position: Sous Chef Job Description: For us, our cuisine is a matter of pride; we know we can't treat our guests to an amazing experience if we don't have a talented Sous Chef in the kitchen. The Sous Chef must be culinary-driven because here you will work with the freshest ingredients, the cleanest kitchens, top of the line equipment, and standards of operation, simply unmatched in our industry. As a Sous Chef, you will be the primary "go-to" for the kitchen staff, meaning you have to be available to your team while staying on top of the functions of the kitchen. We will count on your talent to motivate your team to create remarkable cuisine, and for you to be as committed to excellence as we are. Benefits: Extremely Competitive Salary Attractive Bonus Structure Extensive Benefits Package 401(K) Paid Vacation Career Growth Opportunities Qualifications: The Sous Chef should always be able to provide consistent support to the success of the operation Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Sous Chef A sold track record is achieving financial results is a must for the Sous Chef The Sous Chef must be passionate about and thrive on the development and mentoring of others High volume experience of 3+ years' experience as a Sous Chef is a must for this position Apply Now - Sous Chef located in Austin, TX If you would like to be considered for this position, email your resume to [Click Here to Email Your Resumé] Our clients are looking for the best Sous Chef Professionals with strong history of success. If you can meet the challenge and rise to the top then we can help you. 3-4 years of current Sous Chef experience Strong Sous Chef operational background and knowledge The Sous Chef should posses exceptional people skills The Sous Chef should posses problem solving skills Top notch Sous Chef with communication and writing skills A drive to be the best Sous Chef Professional © 2015 Gecko Hospitality Related Terms: restaurant | restaurant jobs | restaurant job | restaurant employment | restaurant careers | general manager | sous chef | assistant manager | bar manager | FOH manager | BOH manager | assistant general manager | restaurant management | managers | restaurant management careers | manager | recruiter | recruitment | career | kitchen manager full service