2024 jobs found

**TITLE: Sous Chef** The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. $500 sign-on bonus! **Job Description:** Fundamental Requirements: ? Work with other F&B managers and keep them informed of F&B issues as they arise. ? Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. ? Monitor quality of all food product and presentation. ? Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. ? Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. ? Respond to guest complaints in a timely manner. ? Ensure compliance with SOP's in all outlets. ? Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. ? Know and enforce all local health department sanitation laws. ? Know how to compute daily food cost. ? Assess food portion size, visual appeal, taste and temperature of items served. ? Check all stations at the end of every shift for proper food storage and sanitation. ? Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. ? Prepare daily food production sheets. ? Cut meat, poultry, seafood according to daily business. **_General Requirements_** ? Maintain a warm and friendly demeanor at all times. ? Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. ? Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. ? Must be able to multitask and prioritize departmental functions to meet deadlines. ? Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. ? Attend all hotel required meetings and trainings. ? Maintain regular attendance in compliance with Wyndham Standards, as required by scheduling, which will vary according to the needs of the hotel. ? Maintain high standards of personal appearance and grooming, which include wearing nametags. ? Comply with Wyndham Standards and regulations to encourage safe and efficient hotel operations. ? Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. ? Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. ? Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. ? Must be able to maintain confidentiality of information. ? Perform other duties as requested by management. **Minimum Requirements:** Education & Experience: ? At least 2 years of related progressive experience; or a culinary graduate with at least 1 year of progressive experience in a hotel or a related field. ? Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical requirements: ? Long hours sometimes required. ? Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our Tribe, guests, vendors and our community. The Sous Chef manages costs, builds Tribe membership and maintains accountability for achieving success in these areas. PHYSICAL REQUIREMENTS: * Frequent walking, kneeling, bending and reaching. * Able to stand and be active for extended periods of time which may be at least 8 hours per shift. * Able to bend at the waist and lift items up to 50 lbs. to waist level. * Must be able to lift, move and carry up to 20 pounds frequently. * Manual dexterity and eye/hand coordination. QUALIFICATIONS: * High school degree or high school equivalency required. * Previous supervisory and hospitality industry experience preferred. * 2-4 years of food preparation experience. * Must be at least 18 years of age. SDL2017

The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our Tribe, guests, vendors and our community. The Sous Chef manages costs, builds Tribe membership and maintains accountability for achieving success in these areas. PHYSICAL REQUIREMENTS: * Frequent walking, kneeling, bending and reaching. * Able to stand and be active for extended periods of time which may be at least 8 hours per shift. * Able to bend at the waist and lift items up to 50 lbs. to waist level. * Must be able to lift, move and carry up to 20 pounds frequently. * Manual dexterity and eye/hand coordination. QUALIFICATIONS: * High school degree or high school equivalency required. * Previous supervisory and hospitality industry experience preferred. * 2-4 years of food preparation experience. * Must be at least 18 years of age. SDL2017

Sous Chef - Food Production PortlandKnowledge, 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: Seeking an outgoing candidate who thrives in a fast paced production environment and enjoys managing a group of employees in the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. Additionally, this candidate needs to monitor and engage employees in all safety & performance initiatives. Main Accountabilities 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 * Make the company's values and management principles live in the department(s) * Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations * Participate and support company sponsored initiatives such as Quality, HACCP, Lean Manufacturing, Employee Safety and Production systems SDL2017

PM Sous Chef Do you share Hornblower's passion for providing amazing experiences? If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. As we say at Hornblower, why work when you can cruise? We are currently seeking a PM Sous Chef for our New York office. This position reports to the Food and Beverage Director/Executive Chef. The PM Sous Chef is responsible for maximizing crew productivity and minimizing costs and wages. You will work closely with the Director of Food & Beverage and Executive Chef in coordinating and executing scheduled menu changes and establish presentation, technique and quality standards throughout the year. This position is a "hands-on" position and you will be expected to work alongside your crew as a business, and may also oversee special catering events. The Sous Chef, under the direction of the Food & Beverage Director/Executive Chef, will supervise kitchen crew. Position specific responsibilities: * Night time Sous Chef (during busy season- slow season day time shifts will be added) * Oversee all Food production to ensure quality and presentation of final product * Works with Executive Chef & Executive Sous Chef to improve and hold the standard Operating procedures set forth at Hornblower New York. * Check each vessel galleys & pods for cleanliness and inventory at end of evening with all leads on all charters * Assign & review production & quality of food and production sheets with lead cooks in pre shift meetings- amounts, timing set up is VIP * Maintain food standards as set by the Executive Chef * Work 5 onboard shifts per week * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes and standardize production recipes to ensure consistent quality * Be responsible for proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Prep shifts per week when needed as increase in business requires * Work closely with F&B Manager/Event Manager to ensure cohesive relationship between departments and identify improvements as needed * Participate and promote the prevention of food loss or theft * Maintain all work areas to NYC DOH standards * Keep all walk-in's and food storage areas clean, rotated, labeled and organized * Maintain Health standards and ensure operation remains in full compliance with NYC DOH * Ability to reach, bend, stoop, wipe, push, pull and lift items up to 60 pounds * Ability to stand for extended periods of time * Ability to multi-task in a fast-paced operation * A friendly, positive attitude and the pleasure of serving our guests in a fun and relaxed environment * Takes pride in personal grooming and how you present yourself to others Desired background: * 5 years of experience in a high volume kitchen * 1 year of experience in large off premise catering * Degree/training in food services * Food Handlers Certificate * Serve Safe Certificates (optional) * TWIC card (optional) * Work with a sense of urgency and maintain a positive attitude * Must be friendly and team oriented Hornblower Cruises & Events has been the leading yacht and public dining cruise company in the United States for more than 32 years. Companies under the Hornblower umbrella include Alcatraz Cruises, Hornblower Classic Cable Cars, Statue Cruises, Niagara Cruises and NYC Ferry, operated by Hornblower. Hornblower is proud to be an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based upon race, religion, color, national origin, sex, sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, genetic information, or other applicable legally protected characteristics. We also consider qualified applicants with criminal histories consistent with applicable federal, state and local law. Additionally, Hornblower participates in the E-Verify program in certain locations. Hornblower is committed to providing reasonable accommodations for qualified individuals with disabilities and disabled veterans in our job application procedures. If you need assistance or an accommodation due to a disability, you may call us at . SDL2017

*Description/Job Summary* *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. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact for assistance. For more information about our commitment to equal employment opportunity, please click here.

SAGE Dining Services? is seeking passionate, experienced, and motivated Sous Chef for a private school dining program in Dallas, TX! Check out this video about what we do (we know you'll love it!): Schedule: * Full-time * Schedule varies * 40 hour work week, some overtime * Weekend and weeknight functions occasionally What you get: * Benefits * Daily training * Uniforms/shoes * An awesome team * Competitive wages paid weekly * Career opportunity with a growing company What you will do: * Oversee the production of high quality, scratch, batch cooking with the Executive Chef * Adhere to from-scratch recipes * Maintain accurate production logs * Maintain a clean and organized work space * Demonstrate exemplary customer service skills * Oversee the creation of the menus * Implement and maintain HACCP standards * Develop client and customer relationships and foster community * Assist with and deliver fabulous catering results * Communicate clearly, professionally, and effectively * Deliver budgeted financial results * Create a positive team environment What you need: * Minimum 3 years of prior food service management experience * High volume upscale catering experience * Outstanding leadership skills * Strong administrative abilities including organization and computer skills * Awesome team development skills * Knowledge of and passion for current food trends * Strong work ethic and integrity * Ability to prioritize tasks * Culinary degree is a plus, but not required Join a team of dedicated chefs and culinary talent who appreciate the importance of preparing and serving a great meal! At SAGE, we are known for creating exceptional dining experiences. We write innovative recipes that reflect diverse regional and international cuisines; we use the freshest, highest-quality ingredients on the market; and we cook from scratch in small batches. Make a positive impact on students at some of the top independent schools and colleges in the country. Enjoy a small, community-focused environment and an authentic work-life balance. Cultivate your culinary skills with a value-based company that prefers to promote from within. Submit your resume today, and realize your potential with SAGE. Pre-employment background check and drug screen required. Full-time positions offer benefits. SAGE offers many opportunities for career advancement. SDL2017

Description Provide day-to-day assistance and support to the chef and kitchen staff by supervising kitchen operations, food quality, food preparation and staff job performance in the absence of the chef. Must have a high degree of commitment to food quality and safety standards. Requirements * Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant * Formal culinary training and education is a plus * Formal business education is a plus * Proficient and cross-trained in all kitchen job stations, positions and cooking skills * Servsafe Food Certification and or equivalent * Must be capable of lifting up to 50lbs and working on feet for at least 8 hours SDL2017

Join Our Leadership Team at? Eiffel Tower Restaurant as an Executive Sous Chef! Eiffel Tower Restaurant , a culinary-driven fine dining restaurant on the Las Vegas Strip, is seeking an experienced EXECUTIVE ? SOUS CHEF . We are looking for a proven leader with strong interpersonal skills, a commitment to hospitality,?and?a drive to exceed the highest standards.??If you enjoy working in a culinary-driven environment?with a world-renowned chef, and you?re ready to expand your career and take on new challenges, please apply today.? Requirements ? 2+ years of supervisory experience in a high-volume, fine dining kitchen Ability to demonstrate solid cooking skills and culinary technique Experience with food cost controls (price comparisons, staying within budget, accurate ordering/receiving, etc.) Ability to multitask in a systems-driven environment Knowledge of French cuisine & wine is a strong plus.?? On Eiffel Tower and Chef Jean Joho:? ? ?A brilliant meal from a great chef at the top of his game.??? - Robert Parker The world-renowned Chef Jean Joho partnered with Lettuce Entertain You to create Eiffel Tower restaurant, a landmark Las Vegas restaurant located on the 11 th ?floor of the Paris Resort and Casino. Eiffel Tower features Chef Joho?s artful update of classic French cuisine. Exquisite cuisine, the modernized art deco dining room, and breathtaking views of the Las Vegas Strip and the Bellagio fountains are all part of what makes Eiffel Tower restaurant ?destination dining? at its most elegant. ? We offer:? Competitive pay ... quarterly bonus program ... restaurant discounts ... Blue Cross/Blue Shield medical/dental insurance ...domestic partner benefits ... vision plan ... 401(k) ... employee assistance program (EAP) ... pre-tax transit benefit (where applicable) ... training, development & advancement opportunities ... paid time off including?holiday,vacation, sick days, parental leave ... and more.?? Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. ?? POSITION SUMMARY: ??Responsible for the daily operation of the kitchen and kitchen staff.??Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.??Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.??Also assist in hiring, supervising and developing all kitchen staff. ? ESSENTIAL FUNCTIONS: ?(Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure.??Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily ?walk through? inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.? Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward?functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing ?zoning? procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift.? Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. ? GENERAL RULES ?Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. ?Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.?Accessibility varies by location???

* We have an opening for a full-time *CHEF, SOUS - HRLY* position. * *Location*: Radial, 935 1st Avenue, King of Prussia, PA 19406. /Note: online applications accepted _only_./ * *Schedule*: F/T schedule; 6:30am - 3:00pm, Monday through Friday. * *Requirement*: Previous cook and catering experience preferred. If you have a positive attitude and a love for learning, you may be interested in joining our team. Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, ?connect with people, inspire through food, create solutions, and live our promise,? is exemplified throughout our organization. Eurest is proud to serve the world?s most respected successful corporations, including many of the Fortune 500. *Full time associates at Eurest are offered many fantastic benefits such as:* * Medical * Dental * Vision * Flexible Spending Accounts (FSAs) * Commuter Benefits * Wellness Program * Employee Assistance Program * Life Insurance for Associates and Eligible Dependents * Short Term Disability (STD) and Long Term Disability (LTD) * Accidental Death & Dismemberment (AD&D) Insurance * Discount Marketplace * And other voluntary benefits Job Summary *Summary:* Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. *Essential Duties and Responsibilities:* * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. *About Compass Group: Achieving leadership in the foodservice industry* Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /*Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./ Req ID: 219992 Hourly

* We have an opening for a Sous Chef* *position. * *Location*: Franklin, IN /Note: online applications accepted _only_./ If you have a positive attitude and a love for learning, you may be interested in joining our team. Working for Morrison Community Living is more than a job ? it?s a calling. We are the leading provider of dining, nutrition, wellness and community services to America?s senior living communities. From our sustainable food practices and innovative culinary programs ? to housekeeping, plant operations and landscaping, we enrich the lives of seniors every day. To do that, we need the best and brightest to work with us. We?re seeking talented people who have a passion for seniors. We?re making a difference every day. Are you ready to join us? *Full time associates at Morrison Community Living are offered many fantastic benefits such as:* * Medical * Dental * Vision * Flexible Spending Accounts (FSAs) * Commuter Benefits * Wellness Program * Employee Assistance Program * Life Insurance for Associates and Eligible Dependents * Short Term Disability (STD) and Long Term Disability (LTD) * Accidental Death & Dismemberment (AD&D) Insurance * Discount Marketplace * And other voluntary benefits Job Summary *Job Summary:* *Working as the Sous Chef,* you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. *Key Responsibilities:* * Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events * Rolls out new culinary programs in conjunction with Company marketing and culinary team *Preferred Qualifications:* * A.O.S. Degree in Culinary Arts or culinary certificate and required experience * Some progressive culinary/kitchen management experience, depending upon formal degree or training * Catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences helpful * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable *About Compass Group: Achieving leadership in the foodservice industry* Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /*Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./ Req ID: 200955 SALARIED EXEMPT

* We have an opening for a *SOUS CHEF I *position. This is a traveling sous chef role supporting 8 local communities within The Waters Senior Living. * *Location*: The Waters Senior Living - 3500 W. 50th Street. Minneapolis, MN 55410. /Note: online applications accepted _only_./ * *Schedule*: This is a 7 day a week location. Must be able to work a flexible schedule including weekends. * *Requirement*: 2 years of Sous Chef or Kitchen Management experience OR 4 years of lead line cook experience. High end, upscale hotel, restaurant, and/or senior living environment is highly desired. o Responsible for assisting with training, supporting locations, menu development, ordering, inventory, etc. If you have a positive attitude and a love for learning, you may be interested in joining our team. Working for Morrison Community Living is more than a job ? it?s a calling. We are the leading provider of dining, nutrition, wellness and community services to America?s senior living communities. From our sustainable food practices and innovative culinary programs ? to housekeeping, plant operations and landscaping, we enrich the lives of seniors every day. To do that, we need the best and brightest to work with us. We?re seeking talented people who have a passion for seniors. We?re making a difference every day. Are you ready to join us? *Full time associates at Morrison Community Living are offered many fantastic benefits such as:* * Medical * Dental * Vision * Flexible Spending Accounts (FSAs) * Commuter Benefits * Wellness Program * Employee Assistance Program * Life Insurance for Associates and Eligible Dependents * Short Term Disability (STD) and Long Term Disability (LTD) * Accidental Death & Dismemberment (AD&D) Insurance * Discount Marketplace * And other voluntary benefits Job Summary *Summary:* As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client?s culture and guidelines, the Health Department?s regulations, and the company?s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. *Essential Duties and Responsibilities:* * Assists in coordinating and participating in the preparation and cooking of various food items. * Assists with planning and creating menus. * Rolls out new culinary programs in conjunction with the marketing and culinary team. * Assists with managing cost controls and controlling expenditure. * Performs other duties as assigned. * * *Qualifications:* * 5 years of related culinary experience including 1 year at the management level. * Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. * Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. * Ability to set up and distribute production sheets. * Supervisory, leadership, training, management, and coaching skills. * ServSafe or Department of Health Certification is preferred. * Computer skills and knowledge of MS Office products including Excel. * Associate?s degree in Culinary Arts is preferred. *About Compass Group: Achieving leadership in the foodservice industry* Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /*Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./ Req ID: 220022 SALARIED EXEMPT

Basic Duties Responsible for managing and guiding the culinary operations and outlets. . PRIMARY DUTIES: * Supervision and coordination of Lead Cooks, Cooks, Prep Cooks, and all other kitchen employees. * Work with Purchasing to obtain maximum food department profit, provides input relating to purchase of food or kitchen supplies. * Work with Catering Director, Sales Office and Banquets Manager when Special Event/Catering is involved. Provide insight and suggestions for cooking, serving, execution, limitations, and customer arrangements. * Work with maintenance department regarding correct functioning of all kitchen equipment. Report all discrepancies/problems to the Executive Chef and/or Director of F&B. * Plans menus with the Executive Chef which includes an analysis of probable number of guests, market conditions, popularity of various dishes, recent meals, and holidays. * Establish timetables for product ordering, final count guarantees, delivery of product, and feasibility of menu. Review and update monthly menu item usages, popularity with recommendations for changes, and improvements. . * Requisition food supplies and kitchen equipment consistent with policies and procedures. * Inspect quality of food product received at all food operations as needed. * Oversee production standards of food to include: Preparation method, Portion size, Garnishment, Insure up to date recipes with plate presentation pictures entered in the system. * Develop and institute station assignments to include: production sheets, recipe cards, and standards of performance * Maintain the highest standards of cleanliness in all kitchen areas. * Physically work alongside lead cooks on a regular basis to insure consistency and evaluate performance/ * Supervise all Lead Cooks, Cooks, Prep Cooks, General Service kitchen people, dishwashers and all kitchen utility people during summer operation. Establish and institute standards of performance for all kitchen positions with specific training programs. * Schedule all back of the house staff consistent with budgeted levels of performance. * Maintain all pertinent records and reports. * Ensure all safety standards, audits and processes are followed. Minimize the health and safety risks and maintain a safe work area. Perform duties in a manner to maximize safety and minimize risk to employees or the public. Hold managers and staff to the same standard Reports to: The Executive Chef Qualifications Associates degree in Culinary Arts plus 4-6 years of relevant professional cooking experience in hotel and/or conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills required. * Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation, ability to accurately create menus and recipes to consistently provide a quality product, ordering and inventory control, quality and production control, and other aspects of kitchen management. * Good planning, administrative and supervisory skills. Good math skills, budget management experience. * Ability to deal effectively with a variety of company personnel and outside vendors. * Membership in Culinary Associations i.e. VLRS, etc. preferred. A sincere desire to work and follow established Mount Snow policies and procedures. * Ability to stand, stoop, bend, use hands to finger, handle, or feel objects, tools, or controls; and to reach with hands and arms. Ability to lift up to 25# on a daily basis. Ability to stand on your feet for an extended period of time on a daily basis. Specific vision abilities required by this job include close-up vision and the ability to adjust focus. * Ability to read, analyze and interpret the day to day paperwork associated with food costing, recipes, and ordering of food product. * Ability to add, subtract, multiply and divide all units of measure, using whole numbers, common fractions, and decimals. * Ability to define problems, collect data, establish facts, draw valid conclusions, and inform your supervisor of your findings. Ability to interpret a variety of technical instructions, policies and procedures. The individuals in the Lodging Department work as a team, flexing with the business and team needs. Responsibilities, duties and the requirements for this position may change or increase at any time, with or without a change in title, benefits or salary. Like most other jobs in the ski, resort and hospitality industries, this position requires a flexible schedule, possibly working outdoors in all elements, working holidays, weekends and long hours as necessary. SDL2017

* We have an opening for a full-time *CHEF, SOUS - HRLY *position. * *Location*: Adobe - 100 Hooper Street, San Francisco, CA 94107 /Note: online applications accepted _only_./ * *Schedule*: F/T: Monday through Friday, day shift. * *Requirement*: Previous food service/cook experience is required. If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We?re hiring! Bon App?tit Management Company operates more than 1,000 caf?s around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We?ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon App?tit are eligible for many benefits, including: * Paid vacation and sick leave * Medical, Dental, and Vision * 401(k) with matching by company * Flexible Spending Accounts (FSAs) * Commuter Benefits * Wellness Program * Employee Assistance Program * Life Insurance for Associates and Eligible Dependents * Short Term Disability (STD) and Long Term Disability (LTD) * Accidental Death & Dismemberment (AD&D) Insurance * On-the-job training Learn more about careers with Bon App?tit: Job Summary *Summary:* Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. *Essential Duties and Responsibilities:* * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. *About Compass Group: Achieving leadership in the foodservice industry* Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /*Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./ Req ID: 217383 Bon Appetit Hourly

* We have an opening for a full-time *SOUS CHEF - HOURLY *position. * *Location*: St. Mary's College - 16800 Point Lookout Rd., Saint Marys City, MD 20686. /Note: online applications accepted _only_./ * *Schedule*: F/T schedule; must be able to work weekends. * *Requirement*: Must have previous culinary & supervisory experience. * *Competitive pay!* If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We?re hiring! Bon App?tit Management Company operates more than 1,000 caf?s around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We?ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon App?tit are eligible for many benefits, including: * Paid vacation and sick leave * Medical, Dental, and Vision * 401(k) with matching by company * Flexible Spending Accounts (FSAs) * Commuter Benefits * Wellness Program * Employee Assistance Program * Life Insurance for Associates and Eligible Dependents * Short Term Disability (STD) and Long Term Disability (LTD) * Accidental Death & Dismemberment (AD&D) Insurance * On-the-job training Learn more about careers with Bon App?tit: * Summary:* Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. * Essential Duties and Responsibilities:* * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. *About Compass Group: Achieving leadership in the foodservice industry* Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /*Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./ Req ID: 215643 Bon Appetit Hourly

* We have 2 openings for a full-time *CHEF, SOUS - HRLY *position. * *Location*: Grace Ridge, 500 Lenoir Rd., Morganton, NC 28655. /Note: online applications accepted _only_./ * *Schedule*: Open availability * *Requirement*: 1-3 years related experience. If you have a positive attitude and a love for learning, you may be interested in joining our team. Working for Morrison Community Living is more than a job ? it?s a calling. We are the leading provider of dining, nutrition, wellness and community services to America?s senior living communities. From our sustainable food practices and innovative culinary programs ? to housekeeping, plant operations and landscaping, we enrich the lives of seniors every day. To do that, we need the best and brightest to work with us. We?re seeking talented people who have a passion for seniors. We?re making a difference every day. Are you ready to join us? *Full time associates at Morrison Community Living are offered many fantastic benefits such as:* * Medical * Dental * Vision * Flexible Spending Accounts (FSAs) * Commuter Benefits * Wellness Program * Employee Assistance Program * Life Insurance for Associates and Eligible Dependents * Short Term Disability (STD) and Long Term Disability (LTD) * Accidental Death & Dismemberment (AD&D) Insurance * Discount Marketplace * And other voluntary benefits Job Summary *Summary:* Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. *Essential Duties and Responsibilities:* * Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. * Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. * Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. * Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. * Keeps up with peak production and service hours. * Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. * Performs other duties as assigned. *About Compass Group: Achieving leadership in the foodservice industry* Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates 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. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /*Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./ Req ID: 207377 Hourly

The Pastry Sous Chef is responsible for all baked goods produced at the location, including breads, rolls, pies, cakes, cookies, muffins, and other pastries, ensuring everything is of the highest quality and meets all health and sanitation guidelines. In addition, the Pastry Sous Chef maintains and stocks all designated department areas and ensures proper inventory and stock are maintained. The ideal candidate should have three years of bakery experience, the ability to replicate and create consistent baked goods and follow all standardized recipes. He or she must be able to multitask, delegate, and have the ability to work both individually and with others. Must have formal culinary training and strictly follow food safety and handling requirements. He or she must have a pleasant and courteous personality and strong communication skills. RESPONSIBILITIES * Prepares baked goods following established recipes and procedures and maintains a high quality and consistent product * Follows safety and sanitation rules and practices * Properly stocks, rotates, and labels products and pulls any poor product * Cleans work areas and all equipment used in food preparation * Performs all required tasks efficently and in a timely manner * Performs all required tasks efficiently and in a timely manner QUALIFICATIONS * Three years of relevant experience * Formal culinary training a plus * Knowledge of general sanitary and safety practices * Team player with excellent communication and interpersonal skills * Highly professional and dependable with reliable transportation * Quality conscious and detail-oriented * Basic math skills, including the ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals * Strong organization skills, able to multi-task, and can manage time to meet frequently changing deadlines in a fast-paced environment BENEFITS * Advancement Opportunities * Very Supportive Team Environment SDL2017

*Description/Job Summary* *Job Overview:* The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. 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:/* * May prepare food and serve customers at an a la carte station. * Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. * Provides the highest quality of service to customers at all times. * Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. * May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. * 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. * Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. * Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. * May assist with the supervision of kitchen personnel. * Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. * Serves as a lead cook guiding and assisting in the training of less experienced cooks. * Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. * Advanced knife skills required. * May have oversight over the production staff and assign tasks. * May use production software to enter pre- and post-production data software. * May take inventory, and/or enter inventory into the production. * May perform other duties and responsibilities as assigned. * /Job Qualifications:/* */Experience/Knowledge:/* * High School diploma, GED or equivalent. * 4 or more years of related work experience. * Knowledge of basic operation of equipment and cash-handling procedures preferred. */Skills/Aptitude:/* * Presents self in a highly professional manner to others and understands that honesty and ethics are essential. * Ability to maintain a positive attitude. * 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 use a computer. * Requires complete knowledge of kitchen equipment. * Must be able to read and follow a recipe unsupervised * Involved with the more complex requirements of the position. * Applies advanced cooking skills. * Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position. * Substantial working knowledge of food preparation. * /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. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact for assistance. For more information about our commitment to equal employment opportunity, please click here.

Restaurant Sous Chef Queens, NY We are seeking a qualified Sous Chef for an American Bistro in Sunnyside, Queens, NY. The qualified Chef would prepare meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff. Also, menu creation and input. Head Chef Restaurant Chef Sous Chef Back of the House Restaurant Management responsibilities including pleasing customers by providing a pleasant dining experience. Duties include Controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality customer focus and attention. Skills/Qualifications: Culinary Food Prep Quality Control Portion Control Customer Focus The salary range for this position is $55,000 to $65,000 ? Skills/Qualifications: People Management? Foster Teamwork Giving Feedback? Customer Service

Davidson Hotels & Resorts is one of the largest and most successful independent hotel management companies in the industry. The combined experience of our team represents a breadth and depth of expertise that is unmatched, and we believe our people are the cornerstone of our success. We are committed to making Davidson a great place to work and provide the foundation for building successful careers. If you share our passion for delivering hospitality where details matter, apply today to join our team! The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with Davidson's policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef. QUALIFICATIONS: * College degree or certification in culinary field/hospitality field preferred. * Minimum 2 years kitchen management experience required in both a la carte & banquet operations. * Minimum 5 years cooking experience. * Food/Beverage Service Worker Permit, where applicable. * Ability to communicate effectively with the public and other Team Members. * Read, write and speak and understand English. * Ability to understand financial goals and accomplish them. * Ability to work extended hours when business necessitates. * Meet minimum age requirement of jurisdiction. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hotels & Resorts is a drug free workplace. Pre-employment drug test, background check, and job assessment required. SDL2017