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Job Details As Sous chef- you?are a vital?part of the kitchen - and the conduit from the kitchen to the servers. You will work directly under the Executive Chef, and are directly responsible for food quality and maitenance in the kitchen. Please undersand the requirements of the position below - as it is a respectable job yet and highly demanding;? You will replace the Executive Chef when he/she cannto be present - and seamlessly fill this role. You will report and work directly under the Executive Chef with respect and support. This position requires both culinary and managerial skills. The following will be required (but are not limited to)?? ? Work with the executive chef to produce diversified menus in accordance with the restaurant?s policy and vision; ? Establish the working schedule and organize the work in the kitchen so that everything works like a ?well-oiled machinery?; ? Produce high quality dishes that follow up the established menu and level up to location?s standards, as well as to clients? requirements; ? Plan the food design in order to create a perfect match between the dish?s aspect and its taste; ? Discover talented chefs and train them in order to reach the high standards of the location; ? Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources; ? Maintain order and discipline in the kitchen during working hours; ? Developing a cross-marketing strategy in order to increase profit ? Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door; ? Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. ??Ability to successfully manage time, resources and finances.? ??Ability to adjust discourse in accordance with target audience: ie: GREAT communication.? Ability to understand?what people are asking, and providing insight without attitude. Helping to positively problem solve, and offerign solutions and support where necessary.? ??Must be able to train subordinate chefs and the kitchen staff.? Have teaching strategies that convey information clearly and in an accessible manner.? ??Ability to analyse and observe progress of teammembers, interworkings of the kitchen, and overall restaurant success.? The sous chef job is very rewarding, but it also requires a lot of passion, devotion and perseverance. Personal behavior is very important in the work place. We also require attention to detail, initiative, flexibility, patience, good stress tolerence, leadership qualities, and the ability to work well with a team.? ?If you have these attributes, please - we look forward to hiring you!?

* We have an opening for a S*ous Chef *position. * *Location*: Kansas City, KS. /Note: online applications accepted _only_./ 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:* As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions for an account up to $3 million in size. The position entails assisting the Executive Chef / Chef 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 employees 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 the Executive Chef / Chef with planning and creating menus. * Rolls out new culinary programs in conjunction with the marketing and culinary team. * Assists the Executive Chef / Chef with managing cost controls and controlling expenditure. * Performs other duties as assigned. *Qualifications:* * Minimum of five years related experience in food service operations is required. * 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. * Proficient computer skills with Microsoft Office products, e-mail, and internet experience. * Bachelor???s degree in Culinary Arts is preferred and/or equivalent professional experience. * ServSafe or Department of Health certification 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: 174524 Bon Appetit SALARIED EXEMPT

Want to influence a generation? How about working in a place where you know you make a difference? Try one of our 4000 public and private school locations managed by Chartwells School Dining Services. That?s about 1.6 million young students we provide meals and food service for each day. *Eat. Learn. Live* exemplifies Chartwells? promise and philosophy that nourishing students is not only our business; it?s our commitment to the communities in which we serve. *Location: Potential Business - Greater Fairfield County CT area* Job Summary Working as a Chef, you will ensure client/customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may work with the Executive Chef or Sous Chef in developing new menus and recipes and may be involved with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. *Essential Duties and Responsibilities:* * Provides frontline culinary resources and support. * Achieves desired food cost targets, menu planning, purchasing, and food quality guidelines. * Plan and create menus. * Produces and executes catering events. * Rolls out new culinary programs in conjunction with marketing and culinary team. * Manage cost controls and control expenditures for the account. * Performs other duties as assigned. *Qualifications:* * Minimum of one to three years of progressive culinary/kitchen management experience and/or equivalent degree or training. * Hands-on chef experience is required. * Extensive catering experience is preferred. * High volume, complex food service operations experience is preferred. * Institutional and batch cooking experiences. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. * Computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet experience are required. * Degree in Culinary Arts or culinary certificate and equivalent experience. * ServSafe Certification is preferred. *Apply to Chartwells Schools today!* /Chartwells Schools is a member of Compass Group USA/ *Click here to Learn More about the Compass Story* * * *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.* *Req ID: * 175025 Chartwells K-12 JUDITH A HALL SALARIED EXEMPT

Unit Description Sodexo has a great opportunity for an Executive Chef 2 for Northeastern State University _ located in T ahlequah, OK . ***RELOCATION ASSISTANCE AVAILABLE*** The Executive Chef will be responsible for all culinary operations and the ideal candidate will be an energetic, polished Culinary Professional with a previous experience managing in a unionized environment. Seeking candidates with a proven track record for developing, leading, and engaging culinary teams. This Executive Chef designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel at a University account that has operations on two campuses. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position. Primary responsibilities include managing culinary operations for a dining hall producing approximately 1,400 meals per day, with catering operations on both the main and a satellite campus. This is a 7 day operation. Manages a sous chef, 4 culinary supervisors, and approximately 20 culinary staff. Is this opportunity right for you? Are you an experienced chef ready to take your career to the next level? At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. We are looking for candidates who will: manage the daily food production including production planning and controls; ensure Sodexo Culinary Standards including recipe compliance and food quality; manage food costing, controls and compliance; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train front-line employees; have a passion for food and innovation; Union Environment experience; have knowledge of special diets and allergens; and knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; previous experience working in a high volume facility; and strong management skills. Careers in Universities: Working for Sodexo in Universities allows you to support students on their path to adulthood and academic success. Located on college and university campuses across the country, Sodexo creates clean, safe living and learning environments that inspire and drive success. Student success depends upon so many conditions - when they are well fed, safe, comfortable and learning in a clean, well maintained environment they are more likely to succeed. Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day. Apply Now! Are you ready to start your Sodexo career? Apply now! Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. See more Culinary jobs here. Position Summary Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs.

**Description:** At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to each every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture. Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time. Diversity and Inclusion, Diversity is an integral part of who we are and what we represent. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities include: * Support senior leadership by developing and assuming basic management responsibilities * Assume the role of liaison between all departments within the culinary division and all other hotel departments * Supervise the preparation and cooking of various food items * Develop and implement creative menu items that adhere to Hyatt brand standards * Plan, coordinate & implement special events and holiday functions * Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring * May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs * Lead and coach the team towards achieving exceptional guest service and employee satisfaction results * Monitor food production, ordering, cost, and quality and consistency on a daily basis * Ensure proper safety and sanitation of all kitchen facilities and equipment **Qualifications:** * In-depth skills and knowledge of all kitchen operations * Possess strong leadership, communication, organization and relationship skills * Experience with training, basic financial management and customer service * Proficient in general computer knowledge * A true desire to exceed guest expectations in a fast paced customer service environment * Capable of producing a consistent product in a timely manner * Strong training and communication skills * Culinary education and/or on the job training, hotel experience preferred * Geographic and schedule flexibility preferred Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step! Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Hyatt has the best to offer in the culinary field. Whether its career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you. **Primary Location:** US-MA-Cambridge **Organization:** Hyatt Regency Cambridge **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** CAM002012 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Need a prep/sous chef to work with our chef. ?2-3 shifts a week, noon-6pm. ?Schedule will be flexible (and hours, to a certain degree). The job will consist of mostly doing prep work, although there?s a lot more to it than that. ?You must have professional BOH experience of some type. ?It?s a laid-back job, compared to most in the industry. You will work directly with the Chef prepping and cooking our various sauces and chilis. ?Gotta be willing to do a lot of grunt work and chip in with the staff when they need a little back up. ?If you can?t work with anyone on any spectrum, don?t bother. ?We?re a diverse group of cats. Clean Driving Record: We have extra hours and extra money for someone who can drive to offsite catering and do setups. We're mostly cynical curmudgeons, but everyone has to be able to exude sunshine and lollipops despite their potential existential disillusionment. You must send a resume. Don't just swing by to chat with us. We will contact folks to come in for interviews. ?Availability is helpful, experience is a must, being able to work like a horse at times is necessary, and senses of both humor and taste are strongly preferred. ? Pay is $17 an hour. SEND A RESUME, for Cthulhu's sake. Hip, casual joint with a rotating menu of creative Cajun-Creole fare, veggie options included.

**Description:** Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. May assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks. Position pays $14.00 plus benefits. **Primary Location:** US-TX-San Antonio **Organization:** Hyatt Regency Hill Country Resort and Spa **Pay Basis:** Hourly **Job Level:** Full-time **Job:** Culinary **Req ID:** SAN019825 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

LOCATION: BOEING - BELLEVUE, WA As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary *Summary:* As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions for an account up to $2 million in size. The position entails assisting the Executive Chef / Chef 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 Sector???s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house employees 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 the Executive Chef / Chef with planning and creating menus. * Rolls out new culinary programs in conjunction with the marketing and culinary team. * Assists the Executive Chef / Chef with managing cost controls and controlling expenditure. * Performs other duties as assigned. *Qualifications:* * Minimum of five years related experience in food service operations is required. * 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. * Proficient computer skills with Microsoft Office products, e-mail, and internet experience. * Bachelor???s degree in Culinary Arts is preferred and/or equivalent professional experience. * ServSafe or Department of Health certification is preferred. *Apply to Eurest today!* /Eurest is a member of Compass Group USA/ *Click here to Learn More about the Compass Story* *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.* *Req ID: *174150 Eurest JACK D RAKES SALARIED EXEMPT

At *Chartwells Higher Education*, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation?s Restaurant News, at Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. THIS IS POSITION IS LOCATED AT YOUNGSTWON UNVERSITY IN YOUNGSTOWN, OH 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 *Apply to Chartwells Higher Education today!* /Chartwells Higher Education is a member of Compass Group USA/ *Click here to Learn More about the Compass Story* *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.* *Req ID: *175415 Chartwells HE JOAN M PAPP SALARIED EXEMPT

Requisition Number:Job Title:Sous ChefDate Posted:2/13/2018Department:Food & BeverageProperty:Harrah's Ak-ChinShift:VariesStatus:Full-Time Caesars Entertainment Corporation is the world's most geographically diversified casino-entertainment company. Since its beginning in Reno, Nevada, more than 75 years ago, Caesars has grown through development of new resorts, expansions and acquisitions, and now operates casinos on four continents. The company's resorts operate primarily under the Harrah's?, Caesars? and Horseshoe? brand names. Caesars also owns the World Series of Poker? and the London Clubs International family of casinos. Caesars Entertainment is focused on building loyalty and value with its guests through a unique combination of great service, excellent products, unsurpassed distribution, operational excellence and technology leadership. Caesars is committed to environmental sustainability and energy conservation and recognizes the importance of being a responsible steward of the environment. Job Description: ? JOB FUNCTIONS: The Sous Chef establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas. Qualifications: EDUCATION and/or EXPERIENCE: ??A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required. ??Experience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian. ??Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines. QUALIFICATIONS: The requirements listed are representative of the knowledge, skill and/or ability required to fulfill the obligations of this position. ??Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one. ??Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred). ??Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance. ??Must be extremely guest and employee focused. Successful completion of Superlap is required. ??In addition, it is recommended that all internal candidates complete the Exploring Supervisor Opportunities (ESO) readiness activities. ??Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business ??Must have an expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures. PHYSICAL DEMANDS AND WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ??Must be able to be on feet twelve hours per day ??Must be able to withstand frequent changes in temperature. ??Must be able to bend, stoop, reach, crouch, kneel, push and pull. ??Must be able to lift 70 pounds above or below shoulders ??Must be able to push or pull weights of 125 pounds on a cart. ??Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. ??Must be able to work in an area which contains second hand smoke ??Must be flexible with schedule ??Must be able to maneuver to all areas of the kitchen and outlets ??Must have visual acuity ??Must have manual dexterity to work with kitchen utensils and equipment Preference is given to Ak-Chin community members and members of other recognized Arizona tribes. The Company's Alcohol and Drug Policy prohibits use of or being under the influence of marijuana and other illegal substances, regardless of whether an individual meets the criteria of Arizona's medical marijuana law and its enabling regulations. ? WE VALUE DIVERSITY! The Arizona Republic_RPM.Category: Restaurant & Food Service, Keywords: Sous Chef

**Description** Every P.F. Chang?s chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, **3,000** degrees! Looking to work for a **bold** concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! **Fun Fact:** Did you know that a wok has three cooking zones ? conduction, condensation, and convection? Check out this video to learn more! **Do you:** + Have the **vision** to be the leader in providing unforgettable and craveable cuisine consistently for our guests? + Love **meaningful** work and have a passion for high quality, fresh ingredients? + Want to work for a scratch cooking, industry leader with a **family** atmosphere? + Have an interest in learning or perfecting century old wok cooking techniques? + Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career? Keep reading to learn more about what it means to live the **\#pfchangslife** ! **Requirements** **As a Sous Chef, you will:** + **_Lead_** **_A Cut Above_** **_Kitchen:_** : Lead a high volume, farm-to-wok scratch kitchen of **passionate** people through knowledge, technique, and experience + **_Drive_** **_Genuine_** **_Excellence_** : Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards + **_Create an_** **_Of Service_** **_Culture_** : Promote a fun and positive family-style work environment + **_Motivate & Mentor_** : Develop and inspire your culinary team to remain **Curious** continuing to learn and teach. + **_Boost Financial Performance_** : Build sales and maximize financial success for your restaurant + **_Inspire_** **_Vibrant_** **_Hospitality_** : Ensure guest satisfaction through memorable culinary experiences **Requirements:** + 2+ years of experience of back of house operations management + Experience working in a hands-on, fast paced, high volume environment + Experience mentoring and training hourly team members + Involvement/understanding of managing inventory, cost of goods and overall control of financials **Preferences:** + Bilingual in English and Spanish + Experience working in an upscale scratch kitchen concept + Culinary degree or culinary certificate **Career Advantages:** + Expand your culinary experience in wok cooking and kitchen management + Comprehensive benefits plan with options for Medical, Dental, Vision and 401K + Competitive salary with quarterly bonus opportunity + Paid holidays and vacation + Clear path for **growth** and career advancement + Meal benefits If this culinary opportunity sounds like you, apply today, and get ready to live the **\#pfchangslife** ! P.F. Chang's is an Equal Opportunity and e-Verify Employer. *CB* As our company continues to grow and evolve, we remain dedicated to valuing the individual talent that comprises this company. We are an Equal Opportunity Employer, committed to recruiting, hiring, training, compensating, promoting, developing and recognizing all employees without regard to race, color, religion, sex, national origin, age, disability, genetic information, sexual orientation, socio-economic background or any other characteristic protected by applicable law.

Hollywood Bowl Food + Wine is hiring Prep Cooks? This role is an essential part of Hollywood Bowl food + wine kitchen environment.?Line Cooks will support the Chef and other kitchen staff in order to meet the culinary demands of each scheduled music event.?Line cooks handle all general preparation within the kitchen, including chopping vegetables, preparing fruits and making salads. They also handle all food storage and perform basic kitchen maintenance duties. Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean. ?Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.

At Bonaventure, it is our purpose, our passion, and our promise to our senior residents to provide them with a lifestyle we call Retirement Perfected. As the industry becomes larger and more competitive, our promise does not change. This growth means we have to expand our team. Bonaventure Senior Living is recruiting and selecting energetic learners & leaders to our Dining Services Manager in Training Program. Position Overview: The Dining Services Manager-in-Training Program is an 6 to 8 week immersion in all aspects of an Assisted Living community's dining experience. Components of the training include; understanding the Bonaventure Culture, experiencing the community dining from the perspective of each department, and direct participation in hands on learning in service of our Senior Residents. Upon successful completion of the initial training period, DSMIT's are assigned to a community's kitchen, as an assistant, to hone and grow their skills, preparing them for an independent management position. Responsibilities: Actively participate in company-specific, on the job training, covering all aspects of kitchen & dining operations and management. Demonstrate comprehension and proficiency in skills and responsibilities of dining services' leadership. Customer service, Quality & Consistency, Menu planning and food prep, front end management, portion control and cost, safety & sanitation beyond state regulations, Schedules, budgets. Dining Service Managers are more than good cooks. They are exceptional leaders Upon completion of training: capability to assume a leadership role in a community. Travel may be required Requisites: desire to make a difference in the lives of seniors and a commitment to meet the needs of our residents Preferred experience: Previous experience as a Kitchen Manager, Chef, Sous Chef, Lead Cook or Dining Manager. Willingness to travel (based on geographic locations -relocation may be offered to qualified candidates). Travel to the Salem, Oregon Home office is required for specific trainings. The Home office is located at: 3425 Boone Road SE Salem, OR 97317 Hands on Training may be conducted in Lacey Washington. Our DSMIT Program is a great start for someone new to the industry. We seek out and hire the most qualified personnel and enhance their capabilities with training and support that exceeds industry standards. Benefits: Salaried Position Competitive Benefits Package Job Shadowing and Mentoring Access to trainers, managers, and support staff Comprehensive leadership modeling Company Overview Bonaventure is a family of companies dedicated to developing and providing an exceptional senior lifestyle . Bonaventure's consistent success has been based upon a simple formula: engaged and satisfied residents, happy team members and fiscally responsible growth. This formula has taken Bonaventure from the two community company it started out as in 1999 to a portfolio of 27 architecturally refined and amenity-rich communities with a focus on multi-use campuses providing retirement living, assisted living, and memory care. A solid sustainable growth plan allows us to continually develop and build new communities in new markets to spread the "Retirement Perfected" lifestyle throughout the west. We believe our greatest accomplishment is resident satisfaction, with more than 9 out of 10 residents enthusiastically recommending us to their friends and family. Bonaventure Senior Living achieves one of the highest resident satisfaction ratings in the industry through a belief in the importance of choice, independence and fun for each resident, dedicated and well trained staff members, branded activity and culinary programs, and above all, extraordinary service. Keywords: Executive Chef, Chef, Dining Services, Food Services, Manager, Dietary, Nutrition, Restaurant, Menu, Creative, Senior, Elderly, Assisted Living, Independent Living, Senior Housing. AL, Alzheimer's, Assisted Living, CCRC, Communities, Continuous Care Retirement Community, Independent Living, Long Term Care, Nursing Home, Retirement Communities, Retirement Homes, Senior Housing, Senior Living, Skilled Nursing, SNF, Jobs, Careers, Openings, Opportunities, Search, Employment, Management, Management Trainee. Job Titles: Chef, Food Services Director, Food Services Manager, Dining Manager, Dining Services Director, Dietary Manager, Dietary Services Director, Cook, Restaurant Manager, Hospitality.

Various Culinary positions available in the Dallas/Fort Worth Area. We are looking to hire Chef Managers, Executive Chefs, Sous Chefs, Cooks, Pantry Chefs, Catering Attendants, Porters, Dishwashers and Cashiers. Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. We encourage our team members to join in community events such as Chef Ann Foundation to support the #RealSchoolFood campaign, promoting cooking healthy meals with real ingredients at schools., Second Harvest Food Bank, Girls on the Run, and many more community programs. We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer!

We are currently accepting resumes for full-time pastry cooks to round out our dynamic pastry team! Weekend availability is a must! ESSENTIAL RESPONSIBILITIES •Daily preparation of mise en place for the night's service •Set up station according to restaurant standards and guidelines to ensure a smooth and efficient service •Understand the menu to estimate food requirements and procure food from storage; properly store items in pantry, refrigerator and freezer •Read and follow recipes provided with precision to ensure efficient production •Plating multi-component intricate desserts •Proper break down of kitchen/station at the end of service including, cleaning, consolidation and storage of mise en place according to restaurant standards •Ensuring all production and plate presentations are to the standards of the pastry chef •Perform any other duties assigned by the pastry chef and/or pastry sous chef REQUIREMENTS •Must understand and practice safety, sanitation, and food handling procedures •Must work in an organized and clean fashion •Must be able to communicate well and work well as a team member •Must possess at least basic baking and pastry knowledge/skills. You will be exposed to working with breads, frozen items, chocolates and confections, pastries, and much more This is a full-time dedicated position and we are looking for individuals who are focused and have a passion for everything culinary. You will be plating multi-component intricate desserts in a fast paced environment so ATTENTION to DETAIL, SPEED, and FINESSE is key! The ideal candidate will also possess an open mind, professionalism, and respect to others and the food in the kitchen. This is an excellent position for entry level cooks as well as for those looking to expand their culinary knowledge and skills in this expanding restaurant company. Please include a cover letter, along with your resume, telling us more about yourself and what you hope to achieve in your culinary career.

More information about this job 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. The position will be at our upcoming community, Ashwood Square, which will be opening this summer. You have an exciting opportunity to join the dedicated team of professionals who will make Ashwood Square the preferred senior living choice in the Chattanooga area though exceptional resident service! 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

Apply Café Sous Chef Chicago, IL Cafe LinkedIn Apply Description POSITION SUMMARY: Café Sous Chef is responsible for assisting the Café Executive Chef with the daily culinary operations of the Café. Duties and Responsibilities Follows recipe guidelines. Acts with a sense of urgency. Adheres to company guidelines Practices proper product control and handling. Ensure all cooler, dry and freezer storage areas are organized and labeled with dates. Proper Rotation of station food items, First In First Out, new containers nightly Receive daily orders from Warehouse for all food outlets including but not limited to checking in all food for service, organizing the food, and storing appropriately in cooler/kitchen Receive Monday's delivery each Sunday morning, organize cooler/kitchen, and begin prep of items for Monday service. Take daily temperature logs of all coolers, walk in, and lowboys throughout the cafe Execute and help supervise weekly brunch menus for approximately 500+ customers. Train, lead and mentor line cooks Supervise cooks to ensure high quality food production for guests. Communicate effectively to ensure timely preparation of food service. Maintain an exceptionally clean and organized station. Thoroughly completes all station set-up and breakdown responsibilities including but not limited to café décor consisting of fresh produce at the beginning and end of each shift Maintains show quality of areas at all times Maintain health departments standards for both dry storage and kitchen Run kitchen in Chef's absence Coordinate with Chef in conducting inventory and organizing restaurant, including prep list and cleaning procedures. Follows Blue Plate's guidelines as stated in employee training manual and handbook. Maintain a safe and sanitary environment with regular cleaning schedules Displays a positive attitude toward teammates. Always on time and ready to go. Other duties as assigned by management. Exhibits self-motivation and drive. Requirements Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required. High school or culinary graduate. Previous restaurant experience required Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to demonstrate strong affinity for Applause's Core Values: E xceed Expectations N urture Relationships H onor and Respect all People A spire to Greatness N ourish and Inspire C ommunicate and Share Feedback E nrich our Community L earn and Lead I nnovate and Create F oster Teamwork E xperience! Ability to lead by example Ability to quickly learn new procedures Maintain and express a positive customer service attitude Ability to identify and resolve issues and alert leadership when needed Ability to function independently and intuitively in a fast-paced environment Ability to interact with diverse groups and foster a cooperative work environment Strong communication skills Exhibit professionalism while performing job responsibilities Must work well with others Must possess strong culinary, organizational and production skills. Strong computer skills that include proficiency with MS Office applications and Aloha Language Skills Ability to read, write and speak English proficiently. Bilingual skills preferred. Physical Demands : The physical demands describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell. The employee is required to constantly stand and walk. The employee is frequently required to use hands to feel; reach with hand and arms, and stoop, kneel or crouch. Regularly required to lift and/or move up to 60 pounds. Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus. May be required to work irregular hours including nights, weekends and holidays Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. May work in extreme heat and cold (non-weather) May work in wet conditions (non-weather) May work near toxic/caustic chemicals and with fumes or airborne particles May work in normal office conditions at times Will work near moving or mechanical parts The noise level may include that of a combination of both a typical restaurant and office environment Apply View All Jobs

Gjelina Group - FOH Manager Due to continued company growth, Gjelina Group is looking for a FOH Manager to join our team in Venice, California. We currently have nearly 400 employees working at multiple restaurants in California and are expanding our operations within California and New York. We also run a community outreach program that works with local schools to teach cooking and gardening. Given our operations, the ideal candidate has a progressive outlook, is comfortable working in a hands-on, high energy environment and thinks quickly and rationally on their feet. The candidate must also be a strong communicator with an analytical and team-oriented mindset and be familiar with and committed to sustainable food practices. Responsibilities & Requirements Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture and overall presentation). Recruitment of hourly candidates Prepare and present a pre-shift staff briefing that includes any new additions to menu and 86'd items Develop relationships with guests, promoting high level of customer service. Address any issues with chef or senior management regarding any concerns regarding the main kitchen during service. FOH staff support and training with ability to work with and inspire others Creating and managing staff schedule and related shift changes Ensure positive and creative team environment across all departments Facilitate open communication with Sous Chefs, waitstaff and Management Benefits · Competitive salary ($65k - $80k) · Health Insurance · PTO Community Our belief is that every hourly employee contributes to a customer's experience, so a mandatory service charge will be added to each check, and 100% of it is to be shared amongst them. -۲'+

what does it mean to be a wagamama sous chef? it means starting every day with a sense of optimism, bringing fresh ideas, energy and ambition to your team. it means being genuinely passionate about what you do - not simply passionate about preparing great food, but also passionate about passing your skills on, sharing your enthusiasm and developing those around you at wagamama, food is at the heart of every great customer experience. our food is a fresh, fiery, warming burst of colour. so you'll need to get to know our food specs, health and safety policies and food preparation standards. yet at the same time, this role is about more than how we prepare food. in the kitchen, we need sous chefs who can inspire and encourage others, who can coach and nurture a team to achieve goals, beat standards and get better every day, in every way - after all, that's the wagamama way. you'll champion waste reduction, ensure accuracy, be a great communicator in the heart of the kitchen who is always ready to explain why our food is great, why we love to cook it and how we spread positivity from bowl to soul our food philosophy is simple: only the freshest ingredients will do, only dishes that warm the heart and soul make it onto the menu. our people philosophy is equally easy to digest: we value people who spread positivity, who celebrate individuality, who have the confidence to express themselves and be themselves. we don't mind what you look like. we focus only on what you can achieve, with the vitality, energy and excitement of a growing, global brand behind you be you. be wagamama. enjoy the fusion of people, freedom, food and philosophy. revel in the chance to show what you can bring to the table. the way of wagamama is to be individual, different, talented and passionate about what you do and about what we do too. our values help everyone to understand the wagamama way: fresh | we serve our food as soon as it is ready restless | every day in simple ways, strive to get better than the day before free | the way of wagamama is no way playful | we are creative, irrepressible and irresistible

Numéro de demande: 58881 À Insight, je suis la solution. Insight est un fournisseur de solutions technologiques au service de clients à l'échelle locale et mondiale avec une présence dans 191 pays sur tous les continents. De nos jours, des milliers de clients, dont plus de 80 pour cent du Global Fortune 500, dépendent d'Insight pour acquérir, mettre en œuvre et gérer des solutions technologiques afin d'optimiser leurs affaires. Insight Canada est à la recherche d'un Chef de produit qui sera responsable de notre portefeuille de matériel, de logiciels et de services et qui apportera sa pierre à l'édifice pour optimiser notre plan stratégique. Le titulaire du poste mènera des activités stratégiques, avec notamment des concours de ventes, des événements à l'extérieur et des formations pour un éventail de produits TI, et permettra à nos clients de profiter des avantages concurrentiels d'Insight. Principales responsabilités : Élaborer, exécuter, diriger et actualiser la stratégie de gamme pour les catégories attribuées, soulignant les exigences spécifiques de notre marché et les demandes des marchés/provinces multiples que nous desservons. Promouvoir la vente des catégories attribuées pour tous nos véhicules de commercialisation sous forme d'offres attractives, d'offres groupées ou de solutions, et ce, à l'échelle de toutes les catégories. Cela englobe les pièces de publipostage individuelles, les sites Web, les campagnes et promotions de la surface de vente, la presse écrite, les courriels, les événements, les salons professionnels, etc. Travailler en étroite collaboration avec le monde des fournisseurs et la force de vente pour mettre sur pied des offres de produits, des offres groupées et des solutions très demandées pour nos marchés cibles. Apporter un appui soutenu à l'organisation des ventes avec la clôture de nouvelles opportunités d'affaires relativement aux catégories attribuées. Développer et implémenter toutes les stratégies commerciales en matière d'extensions (accessoires, etc.), faciliter la communication des stratégies, y compris la communication en ligne et tous les lieux de commercialisation pertinents. Évaluer et publier des rapports hebdomadaires/mensuels sur les ventes, la marge, le remboursement du fournisseur et le rendement des campagnes de marketing et autres métriques touchant aux produits pour les catégories attribuées (y compris des rétroactions sur les partenaires et les concurrents). Identifier les exigences relatives aux systèmes, les besoins en matière de catégorisation, les exigences de processus, etc. dans le cadre du soutien des objectifs globaux. Surveiller le budget annuel alloué au Marketing et les programmes de remboursement des ventes pour les partenaires du réseau de distribution. Compétences : Être titulaire d'un Baccalauréat en Marketing ou dans un domaine connexe. 2-3 ans d'expérience dans la commercialisation des produits ou dans un poste en Marketing, de préférence dans l'industrie TI (produits et services). Excellentes aptitudes à communiquer, en français et en anglais (à l'oral et à l'écrit). Expérience avérée en commercialisation dans le secteur des produits et des services et capacité à gérer des produits tout au long de leur cycle de vie, des scénarios d'engagement envers la clientèle et des problématiques relatives au placement des produits/services. Excellente connaissance de la dynamique des équipes polyvalentes. Une bonne compréhension des processus et des techniques de vente en ce qui a trait aux marchés des entreprises, des PME, du secteur public et de la distribution. Être motivé par les résultats avec des mesures du rendement concrètes. Grandes connaissances sur le plan financier, grosses capacités analytiques et solides aptitudes à résoudre des problèmes. Avantages dont jouissent les coéquipières et coéquipiers Insight : Salaire concurrentiel + régime de commissions Avantages intéressants : assurance collective, assurance vie, protection de base en cas d'accident, invalidité de longue durée, régime de remplacement de revenu REER Remboursement des frais de scolarité Formations continues et développement du leadership Centre d'apprentissage Insight Programme de bien-être : classes de remise en forme sur site, remboursement des frais pour la salle de sport, massage sur site Cafétéria sur place, garage intérieur, etc. Stationnement intérieur Et bien plus encore Nous prônons le travail en équipe, le plaisir et le succès. Joignez-vous à notre équipe gagnante et transformez la perception qu'ont les entreprises de la technologie. Insight est un employeur souscrivant au principe de l'égalité d'accès à l'emploi. Le poste décrit ci-dessus donne un aperçu de certaines tâches requises et du travail au quotidien à Insight. Pour une liste complète concernant les efforts physiques exigés et l'environnement de travail inhérents à ce poste, veuillez cliquer ici . À propos d'Insight Le succès d'Insight réside dans les liens que nous tissons au quotidien. Notre culture est personnifiée par nos coéquipiers. Insight est à la recherche de personnes de qualité qui s'approprieront nos valeurs d'Ambition, de Dévouement et d'Harmonie : l'Ambition pour créer de nouvelles opportunités pour nos clients. Le Dévouement pour avoir un impact positif sur la vie des gens. L'Harmonie pour célébrer nos contributions relativement aux solutions que nous proposons aux clients. Joignez-vous à notre équipe pour fournir les meilleures solutions par l'entremise de la solutions de technologie intelligente™, la nouvelle TI. Fournisseur mondial de matériel TI, de logiciels et de services Entreprise du Fortune 500 fondée en 1988 avec des clients aux quatre coins du monde Un chiffre d'affaires de 5,5 milliards $ en 2016 Plus de 6 400 coéquipiers à travers le monde Un des meilleurs endroits où travailler en 2016 (Phoenix Business Journal), Excellente certification du lieu de travail Partenaire de distribution Dell EMC Titanium Black 2017, Revendeur de l'année 2016 - Systèmes personnels HP US, Certification Or Cisco 2016 en Amérique du Nord, plus important partenaire de Microsoft à l'échelle globale Le talent d'aujourd'hui conduit à la réussite de demain. En savoir plus sur les carrières at Insight: emploiscanada.insight.com. Insight est un employeur offrant l'égalité professionnelle. Tous les candidats qualifiés seront pris en compte pour l'emploi sans égard à la race, la couleur, la religion, le sexe, l'origine nationale, le statut de handicap, le statut de vétéran protégé, l'orientation sexuelle ou toute autre caractéristique protégée par la loi. Posting Notes: Montreal, || Quebec (CA-QC) || Canada (CA) || None || None || Montreal, Quebec ||