45 jobs found

OVERVIEW/BASIC FUNCTION: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. RESPONSIBILITIES: Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Review the daily activities; check the following: House count Forecasted covers for each outlet Catering activity Purchases Meetings Appointments V.I.P;s/special guests Maintain complete knowledge of and ensure staff's compliance with all departmental/resort policies and procedures. Establish the day's priorities and assign production and prep task to staff to execute. Review daily features and offer feedback to Executive Sous Chef and Restaurant Manager. Review restaurant function sheets ad make note of any changes; post function sheets for the next 7 days. Meet with Executive Chef and Chef de Cuisines to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. Take physical inventory of specified food items for daily inventory. Place the Daily Produces, Meat & Seafood orders. Requisition the day's supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received. Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and uniform of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, allergen charts, production schedule, plating guides, photographs are current and posted. Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift. Ensure that all staff prepares menu items following recipes, yield guides and plating/presentation guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on the line or expedite during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Complete dining room table touches, observe guest reactions and confer with service staff to ensure guest satisfaction. Promote positive guest relations at all times. Be familiar with all resort services/features and local attractions/activities to respond accurately to any guest inquiry. Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction. Conduct frequent walk through of each kitchen area and assign respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by state sanitation/health regulations and resort requirements. Maintain proper storage procedures and hierarchy as specified by Health Department and resort requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the employee cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all opening/closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according toresort standards. Conduct scheduled performance appraisals. Document pertinent information in the shift/service log and follow up on items notated during other shifts. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. Ensure and participate in daily shift/lineup meetings Receive and accept feedback as a "gift" All other duties as required.

Join the opening team at Iron Chef Morimoto's Momosan at Foxwoods Resort! Be part of a dynamic new restaurant known for bold Japanese flavors, signature ramen, and an unforgettable dining experience. As a Sous Chef, you'll support the Executive Chef in delivering exceptional dishes, maintain high standards of food quality and presentation, and lead the culinary team in a fast-paced, high-energy environment. This is a unique opportunity to showcase your passion for Japanese cuisine while working under the name of a world-renowned chef. Plus, enjoy a $2,500 sign-on bonus! Under the direction of the Restaurant Chef, the Sous Chef prepares and cooks food, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel. An Associate Degree or higher in culinary arts; or previous work experience from an equal or higher position with very similar job responsibilities and business volumes is required. Four (4) years of experience in a full service or production kitchen required; or an equivalent combination of education and experience. Sushi and Asian food experience preferred. Must be able to perform cooking methods, prepare soups, stocks and sauces and the operation of all hot and cold culinary stations proficiently according to Foxwoods culinary departmental standards. Must have the ability to understand food requests, ask questions regarding its preparation and assure the team member's or guest's satisfaction with their order in English. Working during weekends, holidays and peak business periods are required, including working any shift/day designated by the department. Team member must be able to lift a minimum of 35lbs. multiple times per day, and push a cart weighing up to 100lbs. Must be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. Located on the Mashantucket Pequot reservation, this position will be filled in accordance with Tribal law.

The Organization Midland Country Club (MCC) is a premier destination nestled in the heart of the vibrant community of Midland, Texas. Established in 1927, the Club boasts a rich history and a tradition of excellence in providing unparalleled experiences for members and guests. Midland Country Club's crown jewel is its 7,483-yard Championship Golf Course, ranked in the Top 50 in Texas. Situated on lush, meticulously manicured grounds spanning over 160 acres, the 18-hole course-designed by renowned architect Ralph Plummer-presents a challenging yet rewarding landscape for players of all levels. With strategic bunkers, undulating fairways, and stunning views of the West Texas horizon, the course promises an unforgettable round every time. Since its inception nearly a century ago, Midland Country Club has been a cornerstone of the community, fostering connections and creating memories for generations of members. Steeped in tradition, the Club honors its heritage while embracing modern amenities and services to meet the evolving needs of its members. Beyond the greens, Midland Country Club offers a wealth of amenities designed to enhance the quality of life for MCC members. From the state-of-the-art fitness center to the inviting clubhouse, complete with elegant dining options and spaces for private events, every aspect of the Club is crafted to provide an exceptional experience. The Club's tennis courts, brand new pickleball courts, swimming pool, and various social events throughout the year ensure there's always something for everyone. The Midland Country Club staff is upholding the legacy of exceptional service and creating unforgettable moments for our valued members and guests. The team is committed to the Club's Mission Statement: Midland Country Club is a traditional private country club offering a family-oriented experience, exceptional facilities, personal service, and lifelong relationships. CLUB FACTS: 880 total member families 7 dining outlets, including formal and casual spaces $17.6M gross revenues $4.2M annual F&B revenues 120 full-time employees Open 6 days per week, year-round Club Essentials POS/Accounting System Position Overview Midland Country Club is seeking a talented and driven Executive Sous Chef to join its exceptional culinary leadership team. This is a hands-on, creative role for a chef who thrives in a fast-paced, service-oriented environment and is passionate about delivering a consistently exceptional dining experience across the Club's seven distinct dining venues. The Executive Sous Chef will play a key leadership role in maintaining culinary excellence, mentoring the team, supporting menu innovation, and overseeing daily kitchen operations. They will work closely with the Executive Chef to ensure all food is executed to the highest standards of quality, consistency and presentation. Responsibilities Assist the Executive Chef in overseeing all kitchen operations, ensuring seamless execution of food preparation, production and service Provide supervision, coaching and mentorship to the culinary team, fostering a culture of professionalism, creativity and teamwork Ensure compliance with food safety, sanitation and cleanliness standards Collaborate on menu development, seasonal offerings and culinary events Lead by example with a hands-on approach in the kitchen Manage ordering, inventory control, vendor relations and cost control Participate in hiring, scheduling, evaluating and training culinary staff Ensure quality and timeliness in banquets, private events and large functions Serve as kitchen lead in the absence of the Executive Chef Skills, Background & Personality Minimum of 5 years culinary leadership experience, preferably in a private club or fine dining setting. Culinary degree or certification preferred Strong knowledge of cooking techniques, presentation and flavor profiles Proven team leadership and mentoring skills Excellent organizational and communication skills Ability to perform under pressure in a fast-paced environment Proficiency with inventory and food cost systems ServSafe Certification required Competitive Compensation The Club offers an attractive and competitive compensation and benefits package to include: Competitive salary based on experience Health, dental, and vision insurance 401(k) plan with club match Paid vacation and holidays Professional development opportunities Complimentary meals and uniforms Supportive club culture To be Considered Please submit your cover letter, and a résumé attached via email with the subject line: Executive Sous Chef, Midland Country Club to the contact below: Tara Osborne, Principal

WHO WE ARE Level99 is a real-world gaming venue designed for adults, featuring over 50 mental and physical challenges in artistic environments. Games range from ninja warrior obstacle course style challenges to mental logic puzzles, and everything in between. Each challenge is quick-just 1 to 4 minutes-and Players can do the same room over and over again, or they can move on to something new. Like a video game, Players earn rewards, climb the leaderboard, and make progress - each time a Player comes back, the game remembers where they left off. Alongside the games, Level99 offers a full-service bar and award-winning restaurant - featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, and is opening in Tysons, VA, West Hartford, CT, and Disney Springs, FL. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit for more details. Level99 Tysons, VA - opening in 2025! JOB DESCRIPTION This Sous Chef position is a fantastic growth opportunity for someone looking to develop and broaden their culinary and food management skill sets. This position will provide development in high volume service to two dining concepts in an all scratch kitchen; while simultaneously executing large scale catered events. As a member of our team you will learn, develop and continue to grow in the following skill sets working one on one with our Chef de Cuisine: - Ordering - Scheduling - Prep and Inventory Management - Food and Labor Costs - Recipe Building and Costing - High Volume Catered Events - Research and Development RESPONSIBILITIES Plan, prepare and execute daily service and events Oversee service to ensure consistency and quality Daily ordering within budgeted guidelines Manage and oversee prep inventory, assisting as needed Play a part in development and training of new staff Model a warm, approachable attitude and behavior - exactly as we are trying to instill in our team members. Demonstrate ownership and comprehensive oversight of all aspects of kitchen operations across taproom, beer hall and events. Able to grasp, reach overhead, push, lift and carry up to 50 pounds Able to work nights and weekends Other duties, as assigned. MUST-HAVE SKILLS High School education or equivalent 2 Years Management Experience 1 Year Line Cooking Experience Ability to work well under pressure in a fast paced, ever changing work environment Excellent verbal and written communication skills Advanced knowledge of health and sanitation code and policies Highly organized with strong attention to detail High integrity and professionalism A positive, joyful, upbeat and energetic attitude - leading by example Ability to train on-site in Natick, MA OTHER DESIRABLE (BUT NOT NECESSARY) SKILLS & EXPERIENCE INCLUDE Relevant Education: B.S. in Hospitality Management, Culinary, or other related degree ServSafe, TIPS, Allergen and ChokeSaver Certifications Catering Experience A Strong Culinary Foundation with the Ability to Coach and Teach Others While we don't expect a candidate to have deep experience in all of the above, we're looking for someone with the passion and capability to learn quickly in the areas that are new! YOU MIGHT BE A FIT ON THE LEVEL99 TEAM IF YOU • Like to laugh, would be described as a "low maintenance, low drama" person, have a tendency to have a bit of fun while you work • Have a high tolerance for ambiguity, like to go fast, and are excited to learn on the job • Are just a little bit obsessive about getting the details right the first time • Have a high energy personality, the kind of person who is typically smiling, and likes to "get it done now" Level99 is an E-Verify employer.

Job description Sous Chef - Fine Dining Full-Time Hilton Head Island, SC We're seeking an experienced and passionate Sous Chef to help lead the culinary operations of a high-end, fine dining restaurant located within one of the most iconic luxury destinations in the Southeast. This role offers a rare opportunity to work alongside a nationally recognized Executive Chef and be part of a team that delivers unforgettable guest experiences in an upscale, resort setting. What You'll Do: Assist with menu planning and culinary design Lead daily kitchen operations, ensuring quality, timing, and presentation exceed expectations Mentor and develop culinary staff while promoting a positive, professional work culture Ensure kitchen compliance with health and safety standards Take charge during Executive Chef absences and help resolve issues with calm, confident leadership Manage inventory, ordering, and administrative tasks related to scheduling and payroll What We're Looking For: Degree or certification in Culinary Arts preferred, or equivalent hands-on experience Proven success in upscale dining environments Strong leadership and communication skills Creative and detail-driven with a high level of culinary execution Experience managing teams and implementing new menus Perks & Benefits: Competitive salary with full-time stability Health, dental, vision, life insurance (after 60 days) 401(k) with company match + profit sharing (after 1 year/1,000 hours) Resort-wide discounts on dining, retail, fitness, and more Free golf rounds (cart fee applies) Employee referral bonuses & team events Discounted lodging for family and friends Join a team where excellence is expected, creativity is encouraged, and your passion for hospitality can thrive. Apply now to elevate your culinary career in a premier Lowcountry setting. Job Type: Full-time Pay: $75,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Shift: 10 hour shift 12 hour shift Ability to Commute: Hilton Head Island, SC 29925 (Required) Ability to Relocate: Hilton Head Island, SC 29925: Relocate before starting work (Required) Work Location: In person

We are searching for an experienced Sous Chef who will enjoy leading our Culinary team and serving older adults. We have 5 restaurants at the community along with culinary service to our licensed Care Center. This is not institutional cooking, we offer a diverse menu with Mediterranean cuisine and a from scratch dining experience to our Residents. The position is responsible for consistent preparation and prompt delivery of quality food to ensure pleasurable dining experiences to residents, family members, guests, and staff. Supports the team by demonstrating the highest standards of culinary excellence, accountability, respect, integrity, and compassion. Essential Functions • Prepares and ensures the consistent preparation and timely delivery of quality food to residents, guests, family members and staff. • Ensures adherence to safe food handling, proper personal hygiene, and sanitation procedures, according to Health Analysis and Critical Control Points (HACCP) guidelines. • Provides on-going supervision and training of kitchen staff. • Assists with creation of menu rotation according to guidelines; secures needed food items and supplies within approved departmental budget. • Monitors food production to minimize waste and over production. • Ensures consistent adherence to recipes, tracking additions and changes as necessary. • Coordinates and assists with holiday and theme meals. • Assures timely and accurate documentation including required production and temperature logs. • Monitors daily and weekly cleaning assignments and ensures proper use and cleaning of equipment and supplies. • Assures consistent and appealing garnishment of plate presentation. • Provides hands-on support as needed to ensure efficient operations. Requirements 5+ years of experience preparing a variety of foods in varying quantities in a supervisory capacity. • Ability to make independent decisions as needed and to establish and maintain professional, positive relationships between production and service staff. • Ability to read and interpret work related documents, including the ability to follow standardized recipes. • Current sanitation certification and any other federal, state, and local requirements. • Strong communication skills with the ability to articulate and delegate tasks to staff. • Reliable, predictable, and punctual attendance, to provide timely service to internal and external customers and to support uninterrupted business operations. Benefits Mather offers a competitive benefits package. Team members are eligible for: A generous paid time off (PTO) program including vacation days/personal days, sick days, and holidays. This is an "earn-as-you-go" plan that rolls over year to year, offering long- and short-term flexibility. A 401(k) program with per pay-period employer match and annual employer contribution (available to those age 21 or better) Convenient, subsidized parking (or public transportation for certain locations) Wellness Spending Account: up to $300 available annually for Wellness related expenses such as gym memberships, financial planning, etc. Benefits-eligible team members can take advantage of: Medical, dental, and vision plans Paid Parental Leave Adoption Assistance Reimbursement Tuition reimbursement for continuing education Extended illness benefits Employee wellness programs Short- and long-term disability insurance Life insurance - free to all team members Benefits are subject to change without notice. Benefits details dependent on employment status. About Splendido Splendido is a Life Plan Community for those age 55 and better. Thanks to our creative and dedicated team members, we offer residents new possibilities each day-along with resort amenities, numerous options for healthy lifestyles, and a breathtaking location in Oro Valley, Arizona. Splendido includes 293 Terrace and Villa Homes, as well as assisted living, memory care, long-term care, and rehabilitation services, along with multiple restaurants, a fitness center, an art studio, a putting green, and more. Splendido is located at 13500 Rancho Vistoso Boulevard in Tucson. About Mather Mather is one of two parent organizations of Splendido. Based in Evanston, Illinois, Mather is a unique, non-denominational, not-for-profit organization founded in 1941. Dedicated to developing and implementing Ways to Age Well SM , we create programs, places, and residences for today's young-at-heart older adults. Mather has received a national certification as a Great Place to Work , and has been selected as a Nation's Best and Brightest in Wellness Award recipient four years in a row. Mather is an equal opportunity/affirmative action employer committed to an inclusive workforce. Candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law.

Now Hiring: Sous Chef - Hochatown Tuklo Grill at Choctaw Landing ️ $24.00/hr Full-Time Exempt Flexible schedule - varies based on business needs Ready to lead in the kitchen and bring your culinary passion to one of our dynamic venues? We're looking for a Sous Chef to join our team at Choctaw Landing , overseeing daily kitchen operations and stepping in for the Chef de Cuisine when needed. Key Responsibilities: Supervise cooks & kitchen staff to ensure delicious, visually appealing dishes meet recipe standards Manage food production, inventory, and labor schedules Monitor food cost, portion control, and reduce waste Ensure compliance with health, safety, and sanitation standards Maintain a clean, safe, and organized kitchen environment Train new team members and reinforce standards Monitor inventory and order supplies as needed Address and resolve team or guest concerns professionally Assist with additional tasks as assigned Requirements: Specialized culinary training Food Safety Certification Strong communication & leadership skills Skilled in a variety of cooking techniques (grilling, sautéing, frying, roasting, etc.) Solid basic math skills 4+ years of experience in a high-volume, full-service kitchen in a leadership role Ready to lead with flavor and precision? Apply today and join our award-winning culinary team! Benefits Free gym membership Free access to employee health clinic Free lunch for casino & resort associates Earned wages access once per week for hourly Associates Pet insurance Paid vacation / sick time Medical / Dental / Vision 401(K) with company match College tuition reimbursement Short-term disability, long-term disability, and family leave Employee assistance program Employee prescription program CNO Paid Life Insurance Teladoc And much more !

We are seeking a passionate and experienced Sous Chef to join our award-winning, upscale restaurant in beautiful west Michigan. Located in the heart of a bustling downtown, our establishment is a destination for locals, tourists, and food lovers alike. As Sous Chef , you'll work alongside our culinary team to craft seasonal menus, lead kitchen operations, and deliver an unforgettable dining experience. This is an ideal opportunity for a creative, detail-oriented professional who thrives in an all-scratch, fast-paced, high-end culinary environment. What You'll Do: Assist in the daily operations of the kitchen, ensuring excellence in food quality, presentation, and consistency Support and inspire a talented culinary team, providing leadership, mentorship, and training Help develop innovative, seasonal dishes with a focus on locally-sourced and sustainable ingredients Maintain high standards for cleanliness, organization, and food safety What We're Looking For: 3+ years of experience as a Sous Chef or Senior Line Cook in a fine dining or upscale restaurant A deep love for food, creativity, and hospitality Strong leadership and communication skills Experience with inventory, ordering, and cost control Culinary degree or formal training preferred Flexibility to work nights, weekends, and holidays What We Offer: Competitive salary Flexible vacation / PTO Health and vision insurance Daily manager meal A supportive, team-oriented environment Opportunities for professional growth and development How to Apply: Please click apply or email your résumé to . Harper Associates works with many restaurant and hospitality companies throughout Michigan. Visit for a full list of available job opportunities!

Pay based on experience Flexibility to work various shifts In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As the Dream Dance Steakhouse Sous Chef, you will assist the Dream Dance Steakhouse Chef in leading the Dream Dance Steakhouse back of house by assigning work, enforcing food quality standards, and ensuring guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values. Principal Duties and Responsibilities ( Essential Functions) Cook, create, plan, and manage the preparation of all menu items to ensure optimal guest satisfaction. Ensure that all food served is monitored for taste and visual appeal; portion control measures are followed; and level of waste is controlled through proper production levels and converted portion guidelines. Carry out managerial responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems. Oversee the daily operations of the venue including but not limited to leading pre-shift meetings; delegating tasks; conducting training; and managing opening, closing, and cleaning duties. Enforce recipes and training procedures to maintain the highest standard of food quality. Control the pace and quantity of production while maintaining a safe, sanitary, and organized work environment. Assist in the development of new menus and recipes, using a strong knowledge of culinary techniques and trends. Assist management in operating the venue within fiscal and operational guidelines through effective management of food costs, labor costs, and other controllable expenses. Ensure timely inventory counts and proper rotation of stock. Assist in ordering and purchasing for the venue, coordinating with Purchasing department as necessary. Assist in ensuring guest satisfaction and providing timely, positive resolution to guest inquiries and concerns. Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations. Perform other duties as assigned. Job Qualifications The ability to demonstrate advanced cooking skills is required. A high school diploma or equivalent and 3 years of progressively responsible experience in a professional, classically disciplined restaurant, hotel, or club kitchen or a high volume, fast-paced, multiple station setting are required. An Associate's degree can take the place of 1 year of experience. Previous supervisory experience is preferred. The ability to successfully achieve ServSafe certification within 90 days. Office skills must include the ability to use standard office equipment and general knowledge of Microsoft Office. The ability to maintain discretion in handling confidential information. The ability to interact with guests and team members professionally, including the ability to speak in front of small groups. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays. While performing the duties of this job, the team member is regularly required to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member is required to lift, carry, push, pull, or move objects up to 25 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Working Conditions The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, and gluten. Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Ensures the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house, and the entire venue. Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. Responsible for the scheduling of assigned departments (where applicable). Participates in growth opportunities and team member development of all heart-of-house team members. Ensures safety, quality, and recipe accuracy. Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Responsible for checking cover counts, BEOs, and/or Fire Sheets. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Proficient with all operational systems, which include payroll, inventory, and purchasing. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Ability to work under pressure and meet deadlines Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Excellent written and verbal communication skills required Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to bend, kneel, sit, and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 50 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of artisanal restaurants based in Philadelphia, PA, and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity, and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Skills/Requirements Minimum of 2 years of cooking in a professional environment Professional demeanor with Jedi like temperament A passion for purveyor/local farmer relationships Advanced knife handling skills Strong leadership skills Must have a CURRENT ServSafe Certification or PA Food Handlers Love being creative and coming up with new menu items Sound cooking skill and technique Ability to confidently work all stations including expo Desire to make a Family Meal that is nutritious and imaginative Food budgeting Food cost optimization Food safety knowledge Staff education Salary/Benefits Premium PPO health and dental insurance through Independence Blue Cross 15 days of paid time off year 1-4 20 days of paid time off year 5+ 50-hour work week Paternal Leave Short-term disability insurance available Two consecutive days off per week Salary of $55,000 - $70,000 with a potential bonus of up to $6,000 a year 401k through Vanguard Employee Dining Benefit Program at all Fearless Restaurant locations Opportunities for career growth with other Fearless Restaurants

Sous Chef - Mason, OH - Up to $65k Our client, a family-focused resort, is seeking a talented Sous Chef to support kitchen operations and help enhance the overall dining experience. This role involves assisting with daily kitchen flow, managing inventory, and maintaining training standards to align with the resort's expectations. Skills and Experience: Proven experience as a Sous Chef or similar kitchen leadership role Resort/Hotel experience preferred Skilled in supporting and mentoring a large, fast paced team Hands-on leadership approach, effectively managing time and stepping in on the line when necessary. Strong understanding of food and labor costs, with the ability to maintain a profitable kitchen operation. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com - Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your

What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Skills/Requirements Minimum of 3 years of cooking in a professional environment Professional demeanor with Jedi like temperament A passion for purveyor/local farmer relationships Advanced knife-handling skills Strong leadership skills Must have a CURRENT ServSafe Certification or PA Food Handlers Love being creative and coming up with new menu items Sound cooking skills and technique Ability to confidently work all stations Food budgeting Food cost optimization Food safety knowledge Staff education Salary/Benefits Premium PPO health and dental insurance through Independence Blue Cross 15 days of paid time off year 1-4 20 days of paid time off year 5+ Two consecutive days off per week Parental Leave Discounted gym membership Salary $70,000 - $90,000 with a potential bonus of up to $9,000 a year 401k through Vanguard Employee Dining Benefit Program at all Fearless Restaurant locations Opportunities for career growth with other Fearless Restaurants

Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Ensures the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house, and the entire venue. Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. Responsible for the scheduling of assigned departments (where applicable). Participates in growth opportunities and team member development of all heart-of-house team members. Ensures safety, quality, and recipe accuracy. Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Responsible for checking cover counts, BEOs, and/or Fire Sheets. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Proficient with all operational systems, which include payroll, inventory, and purchasing. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Ability to work under pressure and meet deadlines Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Excellent written and verbal communication skills required Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to bend, kneel, sit, and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 50 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Job Description If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Banquet Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. We are a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation.

Persone NYC is actively seeking talented Sous Chefs and Kitchen Managers for several exciting opportunities across New York City. If you're passionate about leading dynamic kitchens and bringing creativity to the plate, we'd love to connect with you! Current Open Roles: CDC / Executive Sous Chef - Middle Eastern Cuisine, Hip Restaurant Group - SoHo $95-105K Executive Sous Chef - Busy, High-Volume Seafood Restaurant & Event Hall - Chelsea $80-90K Executive Sous Chef - Established Farm-to-Table Concept - Chelsea $80-90K Executive Sous Chef - Trendy Tapas Bar with a Farm-to-Table Focus - West Village $80-90K Kitchen Manager - Fast-Paced Middle Eastern Concept - Brooklyn Heights & Chelsea $70-80K Sous Chef - All day Modern Upscale Cafe - New opening - Flatiron - Sous Chef - Middle Eastern Hotspot by James Beard-Nominated Chef - Chelsea $90-105K Sous Chef - Hip Modern Wine & Tapas Bar - West Village $70-80K Apply now or refer a friend: Let us help you find your next great opportunity!

We are seeking an experienced Sous Chef to join our Team at Roka Hula Delray. The Sous Chef is responsible for assisting in the day-to-day operations of the kitchen and ensuring its success, while leading and developing our Team. The Sous Chef will ensure the highest level of quality food execution by implementing policies and procedures set forth by the company, while maintaining a positive attitude and promoting a FUN work environment. The Sous Chef will work directly with the AGM to ensure proper communication from the Culinary Team to the Service and Beverage Team. The Sous Chef will work closely with the Executive Chef, Head Chef, and other Managers to ensure all facets of the restaurant are functioning properly and efficiently while maintaining the integrity of the Team. AREAS OF RESPONSIBILITY Culinary Operations Create prep lists and ensure their use to minimize waste Maintain par levels for culinary supplies Maintain kitchen cleanliness and organization Ensure health code standards are being adhered to at all times Adhere to Federal, State, and local laws in addition to company policies, and hold Team Members accountable Ensure recipe books are up-to-date and all recipes are being executed accurately Communicate and administer all Company policies and procedures to Culinary Team Members Maintain adequate staffing levels for the Culinary Department Develop relationships with vendors and ensure best pricing Receive food orders and ensure their quality Prepare reports and identify opportunities to improve margins and costs Utilize software systems in place Process invoices and ensure all pricing is up to date Think outside the box; be creative and innovative when tackling challenges Share ideas for improvement Work with the other Managers and Sous Chefs to identify solutions quickly Always be looking for ways to improve overall performance and efficiency Delegate tasks in a responsible manner and maintain accountability at all times Service Ensure the culture of the restaurant by leading with the companies guiding principles - quality service, quality products, quality atmosphere! Create systems to ensure food timing from the kitchen to the guest; work with other managers to implement these systems from the Culinary Team to the Service Team Ensure food quality and freshness daily Implement standards during service for culinary etiquette Create new and innovative dishes to serve weekly Work with supervisors directly to delegate tasks; do so responsibility and maintain accountability always Comply with OSHA, local health, and safety codes as well as company safety and security policies Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to uphold these standards during service Assist Team Members during service ensuring that they are supported throughout the shift Lead by example and be transparent at all times Promote a positive work environment that is respectful and inviting The Team Perform staff meetings that are informative and inspiring with a focus on on-going training to maintain consistency in product and service standards Resolve issues quickly and efficiently with the best interest of the Company and our Team Members in mind Communicate regularly with all Team Members and other Managers/Sous Chefs about goals and expectations Set clear goals, providing constant feedback with effective counseling and coaching for Culinary Team Members Coach, encourage and mentor all Team Members daily to be the best they can be Uphold standards and hold all Team Members accountable OUR COMPANY, OUR PURPOSE Roka Hula is our newest concept featuring Asian style cuisine and Tiki cocktails in an exotic and memorable atmosphere. This will be the second Roka Hula and will be located in Delray. Roka Hula is part of True Grit Hospitality Group, currently one of the fastest growing hospitality groups in South Florida. We pride ourselves on quality products, top-notch service, and an inviting and unique atmosphere for both our Guests and Team Members. We understand that our Team Members are the key to our success, and we seek out those who share a passion for great food, amazing craft cocktails, and genuine hospitality, just like we do. True Grit Hospitality promotes a positive work environment and a quality of life that allows our managers to perform at their highest level. As we grow, we are looking for those who want to grow with us, and who can bring an intricate understanding of the hospitality industry to our business. Currently, we have three concepts, Voodoo Bayou located in Palm Beach Gardens, Orlando and Fort Lauderdale; Calaveras Cantina located in Jupiter and in Boca Raton; and Roka Hula now in Orlando and coming to Delray Beach now. We will be expanding into other South Florida markets in 2025. If you are looking for a hospitality group that offers a better quality of life, where you can thrive and grow, then we are looking for you too! Our Goal is to provide an amazing and memorable experience for our Guests each time they walk into one of our restaurants. We do this by also creating the best working environment in our industry for our Team. Our foundation is built on quality training, growth, integrity, grit, and fun. We look forward to a partnership of growth and success with all our Team Members. Benefits to joining the True Grit Team Progressive PAID personal days Progressive vacation package Health, Dental, Vision, Life and Disability insurance Spend benefit per month that can be used at any of our locations or concepts Positive work environment Quarterly profit sharing program Investment opportunity

Pastry Chef - Salary $80,000 - $90,000 - Washington, Virginia Our client, a renowned luxury inn, offers a world-class dining experience and charming accommodations in a picturesque setting. Known for its exceptional service and innovative culinary creations, the inn provides guests with an unforgettable experience that blends elegance and comfort. They are seeking a talented pastry chef to lead their pastry department, responsible for creating innovative and exquisite desserts that complement the inn's fine dining experience. Requirements: 2+ years of professional cooking experience, preferably at a Michelin level Expert in all fundamental baking and pastry techniques Proven management and leadership experience in a fine dining setting Ability to lead and train staff throughout the department Bilingual in Spanish is a plus! Company Benefits: Comprehensive benefits package 401K Career development and growth opportunities Being part of an award-winning team If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

Job Description With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Your Responsibilities Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas,ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment Our Requirements 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Our Physical Requirements Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines Work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.