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Job Details

Job Location Ulu Kitchen - Lahaina, HI

Description

POSITION SUMMARY
\nProvide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef with all
\naspects of the kitchen operations and management of the culinary team. Assume all duties and responsibilities of the Chef in
\nhis/her absence. The Sous Chef is responsible to perform duties of all kitchen positions when necessary.
\nESSENTIAL FUNCTIONS
\nReasonable Accommodations Statement
\nTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable
\naccommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
\nEssential Functions Statement(s)
\nSupport the Chef in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct
\nany issues with inventory, systems, and staffing. Conduct disciplinary meetings, providing action steps and coaching
\nopportunities.
\nAssist the Chef in creating the kitchen budget (including capital improvements) and annual business plan; support the
\nexecution of the restaurant business plan through completion of assigned action steps.
\nAssist the Chef with kitchen succession planning with and recommendations for training and development.
\nAssist the Chef with all food, kitchen supply, equipment costs and inventories.
\nInput inventory counts, new items, recipes, and review inventory reports.
\nResponsible for supporting, meeting, and maintaining, budgeted food costs; assist with preparation of food cost
\nreports.
\nAssist in the development of menu items based on palatability, nutritional value, portion size, presentation, restaurant
\nconcept, and cost.
\nAssist Chef/Chef de Cuisine in planning and completing of quarterly food tastings to review execution of current
\nmenu items and to share new menu ideas.
\nReview menu items and analyze recipes to assist the Chef in determining labor and overhead costs, and assigning
\nprices to menu items.
\nAssist the Chef with researching all food and kitchen supply vendors to ensure HCR standards of quality are met,
\nwhile supporting the business plan and budget.
\nWork with the Chef to create the budget for kitchen capital improvements, and assist in overseeing all aspects of those
\nimprovements including facility and equipment.
\nSupport the Chef in managing all aspects of kitchen organization, cleanliness, and maintenance, utilizing in-house
\nmaintenance staff and outside maintenance contractors.
\nAssist the Chef with kitchen equipment repairs and maintenance. Assist in overseeing all aspects of facility and
\nequipment improvements.
\nWork with the Chef on special events, coordinating with event organizers on menus/food items, necessary
\nequipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing.
\nParticipate in the hiring process by completing interviews, making hiring recommendations, and assisting the Chef in
\nmaking job offers as approved.
\nSupport the Chef in the management of all kitchen staff focusing on morale, training opportunities, advancement, and
\nrecommending necessary employment actions. Conduct meetings of disciplinary action and coaching opportunities.
\nAssist the Chef in meeting the budgeted labor percentage while upholding HCR standards for quality.
\nEnsure compliance with state, federal, and HCR food handling requirements and standards. Ensure all health and fire
\ndepartment regulations are followed.
\nStrive continuously to improve your craft.
\nBe an ambassador of your restaurant and its brand in the community.
\nOversee and approve training and development of kitchen staff. Ensure new employees are trained by certified
\ntrainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules.
\nAssist in completion of all BOH employee 60 day and annual reviews; communicate any employee feedback as
\nneeded.
\nBe knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective
\naction for any and all violations of company policies, rules, and procedures. Ensure terminations are conducted with
\nHR approval and indicate a clear documentation when an employee is terminated for poor performance.
\nEnsure BOH employees are recognized on a fair and consistent basis to acknowledge those who perform
\nexceptionally
\nAssist to ensure HCR Online information and tests are up to date and all BOH employees have completed and
\npassed their assigned courses/exams before they are scheduled solo shifts.
\nOversee and approve training and development of kitchen staff. Ensure new employees are trained by certified
\ntrainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules.
\nEnsure product is stored at the correct temperatures and the recipe books are up to date with current menu items,
\nportions, and ingredients.
\nEnsure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately
\ndaily.
\nEnsure MSDS file is on hand and accessible for all staff.
\nArrange for BOH employees to participate in craft workshops at least twice per audit period.
\nMust be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and
\nattendance. Regular attendance is an essential function of this job.

Qualifications

POSITION QUALIFICATIONS
\nCompetency Statement(s)
\nCustomer Oriented - Ability to take care of the customers needs while following company procedures.
\nWorking Under Pressure - Ability to complete assigned tasks under stressful situations.
\nSafety - Ability to work safely by following all safety policies and procedures.
\nActive Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
\nCommunication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are
\nmet.
\nLeadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.
\nGoal Oriented - Ability to focus on a goal and obtain a pre-determined result.
\nConflict Resolution - Ability to deal with others in an antagonistic situation.
\nCoaching and Development - Ability to provide guidance and feedback to help others strengthen specific
\nknowledge/skill areas.
\nResponse to Direction - Receive and follow directions from supervisors; follow direction of computer-generated
\ntickets.
\nTeamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.
\nFriendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of
\nthe task.
\nNeat & Well Groomed - Neat & Well Groomed
\nSKILLS & ABILITIES
\nExperience: 4 years cooking experience Prior experience as a HCR Sous Chef or Chef de Cuisine preferred, or
\nprior external Chef experience
\nComputer Skills: Microsoft Excel, Word, Outlook
\nCertifications &
\nLicenses:
\nGraduate of an accredited culinary school.
\nJob offer contingent upon completion of background screening (any matters related to a
\nmanagement position may be considered in an employment decision).
\nOther Requirements: Must have knife set.
\nPHYSICAL DEMANDS
\nN (Not Applicable) Activity is not applicable to this position.
\nO (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
\nF (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
\nC (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day)
\nPhysical Demands Lift/Carry
\nStand C
\nWalk C
\nManually Manipulate O
\nReach Outward C
\n11-20 lbs C
\n21-50 lbs F
\nPush/Pull
\nReach Above Shoulder F
\nClimb O
\nSquat or Kneel O
\nBend F
\nGrasp C
\nSpeak C
\n13-25 lbs C
\n26-40 lbs F
\nOther Physical Requirements
\nVision (Near, Distance, Color, Peripheral, Depth)
\nSense of Sound - Hear verbal requests by guests, coworkers, and managers
\nSense of Smell
\nSense of Taste
\nSense of Touch
\nAbility to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt when lifting over 25
\nlbs, safety glove
\nWORK ENVIRONMENT
\nFast paced, high-energy, moderately noisy environment containing multiple personality types. Can become hot,
\ncrowded, and can become high-pressure.

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Job Summary

\n\n

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

\n\n

Candidate Profile

\n\n

Education And Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

Or

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

\n\n

Core Work Activities

\n\n

Ensuring Culinary Standards and Responsibilities are Met

Maintains food handling and sanitation standards.
Performs all duties of Culinary and related kitchen area employees in high demand times.
Oversees production and preparation of culinary items.
Ensures employees keep their work areas clean and sanitary.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.

\n\n\n\n\n\n\n\n\n\n\n\n\n\n

Supporting Culinary Team Activities

Supervises daily shift operations.
Ensures all employees have proper supplies, equipment and uniforms.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures completion of assigned duties.
Participates in the employee performance appraisal process, giving feedback as needed.
Handles employee questions and concerns.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in an on-going employee recognition program.
Conducts training when appropriate.
Monitors employee's progress towards meeting performance expectations.

\n\n\n\n\n\n\n\n\n\n\n

Maintaining Culinary Goals

Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

\n\n\n

Providing Exceptional Customer Service

Sets a positive example for guest relations.
Handles guest problems and complaints seeking assistance from supervisor as necessary.
Empowers employees to provide excellent customer service within guidelines.

\n\n\n\n\n

Additional Responsibilities

Reports malfunctions in department equipment.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Attends and participates in all pertinent meetings.

\n\n\n\n\n\n \n\n

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Description

The Sous Chef is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Sous Chef may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs.

Job Responsibilities

Schedules and assigns daily work activities to staff and supervises the completion of tasks.
Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
Cooks and prepares food following production guidelines and standardized recipes
Sets up workstation with all needed ingredients and equipment
Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
Safely uses all food utensils including knives
Operates equipment such as ovens, stoves, slicers, mixers, etc.
Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods
Arranges, garnishes, and portions food following established guidelines
Properly stores food by following food safety policies and procedures
Cleans and sanitizes work areas, equipment, and utensils
Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc.
Follows Aramark safety policies and procedures including food safety and sanitation
Ensures security of company assets
Produces and maintains work schedules and may prepare production records.\n\t

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

Previous supervisor experience in a related role preferred
Experience as a cook or related role required
Ability to work independently with limited supervision required
Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
Food safety certification required
Demonstrates basic math and counting skills
Demonstrates effective interpersonal and communication skills, both written and verbal\n\t

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

","hiringOrganization":{"@type":"Organization","name":"Aramark","sameAs":"https://www.aramark.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Halifax, ON, CA, B3J 2V9","addressCountry":"Canada","addressRegion":"North America"}}}},{"@type":"ListItem","position":4,"item":{"@type":"JobPosting","title":"Sous Chef (m/f/d)","datePosted":"2025-09-20","description":"

The Munich Marriott City West is setting new benchmarks and standards for meetings and events.Inspired by Bavarian lifestyle and featuring 398 guest rooms and suites, along with nearly 5,000 sqm of public space—including a state-of-the-art conference center—it brings tailored, high-quality event concepts to life.The upscale concept includes the Italian Assoluto Restaurant & Vineria with an open show kitchen, the Assoluto Deli, and the westhub Lounge & Bar, offering an outstanding culinary experience combined with warm hospitality in a stylish setting.Guests are also impressed by the spectacular rooftop terrace Cloud 6 and the MClub Lounge, which offers panoramic views over the city and all the way to the Bavarian Alps.

Join Our Hotelteam

.... as Sous Chef (m/f/d) for the newly opened Munich Marriott City West!

Who we are looking for...

We are looking for a spoon wielding super talent who never loses the overview and implements his creativity and expertise in our exciting F&B concepts. The spectrum ranges from modern pizza & pasta cuisine to upscale fine dining to huge banquets, meetings and events. With several years of experience in the kitchens of this world, you know how to keep the overview and inspire guests every day.

What your responsibilities are...

You independently manage shifts and support your supervisors with administrative tasks.
You stay on top of things and know how to guide and lead your team effectively.
You contribute to creative and innovative menu planning and cost calculations based on the F&B concept.
You optimize productivity and efficiency in your areas of responsibility, lead by example, and share feedback and ideas with your supervisors.
You work closely with the service team during shifts to ensure smooth operations.
You oversee kitchen cleanliness and maintenance, ensuring compliance with HACCP standards.
You assist with purchasing and ordering food and supplies in coordination with your supervisors.
You are a true team player across all F&B departments and the leadership team.
You help develop our kitchen team and play an active role in training our apprentices, sharing your extensive knowledge with enthusiasm.
Social media is not a foreign concept to you—you regularly provide content for our marketing team.

\n\n

That's what we want from you....

You already have several years of professional experience in the professional kitchens of this world and have managed shifts independently
You have valid work permit for Germany / EU
Your creativity and enthusiasm for implementation is accompanied by your professionalism and your structure-conscious way of working.
Your strong awareness of quality and your high standards are evident in everything you do
You are a communication talent with good German and/or English skills
Your organizational knowledge and skills are the basis for your decisions
Your winning appearance, your can-do attitude and hands-on mentality are a natural part of your personality
Your guest orientation and willingness to perform inspire your team to top performance.
Your enthusiasm to share your knowledge with your team and trainees is contagious!

And this is how we inspire you....

Be part of the hotel team and contribute your ideas, concepts and imaginations!

An attractive, above-tariff remuneration for your flexible assignment in our hotel
Participation in our bonus program
Travel worldwide to our 9000+ hotels at great employee conditions (\"Explore Rate\") and let yourself be pampered - by the way, this also applies to your family, partner & parents, for example.
Enjoy the culinary F&B offer in our 9000+ hotels with 20% discount
Extensive corporate benefits with lots of discounts for leisure activities and travel
20% extra pay for your work on public holidays
We will pay you an allowance for the job ticket/Germany ticket
As a birthday boy or girl, you get an extra day off to celebrate your birthday with your loved ones
Christmas and vacation pay according to the collective agreement, starting in the first year, without a waiting period (after the probationary period, pro rata for the year).
Your retirement provision is important to us and we will pay you not the usual 16% but 20% as an employer's contribution on top of the regular Hogarente if you convert your own remuneration.
Innovative training concepts that support you on your career path
Career opportunities and prospects in an international company
We offer you a wide range of free culinary delights in our staff restaurant.
We like to celebrate - and preferably with you! Whether team outings, employee celebrations, employee week, anniversaries, etc.... we can think of many reasons to celebrate you and your colleagues properly.
Your health is one of our priorities, which is why we provide you with comprehensive company medical care.
Tell us what we can do to make you happy! Each year, every employee gets to choose something from our elective benefits catalog. These could include\n
Membership subsidy for a sports & fitness provider
Shopping Card
Childcare subsidy
Extra allowance for retirement insurance

...And Much More

(All benefit & bonus programs are subject to individual company regulations. Tax & Social Benefit laws apply and any tax deductions are being handled via payroll adjustments. There is no legal entitlement to the programs and the employer can adjust the offer at any time).

Have we sparked your interest? Then apply here on MarriottCareers with your application documents as well as your salary expectations. If you have any questions, you can also contact us at RecruitingMunichCityWest@marriott.com. We look forward to hearing from you!

Marriott International is an equal opportunity employer. We are committed to hiring a diverse workforce and a sustainable, inclusive culture that puts employees first. We are committed to providing equal opportunity to individuals with a protected status, for example, disability or other legally protected status.

Begin.

Belong.

Become.

\n\n

Our founders, J.W. and Alice Marriott, started with a small idea: a root beer stand. From there, it grew into a small hotel business, and then another, bigger one. Together they created something that changed their future—and maybe yours.

Wherever you want to go, whoever you want to be, you deserve a career that fulfills your purpose. You deserve to dream without limits. Be a part of something bigger than yourself, join a team where everyone has a voice. Belong to a community where you are included. Be inspired by what’s possible and discover your own future. Be challenged, grow and achieve your ambition. At Marriott, be yourself. Begin your purpose, belong to a global community, and become the best version of you. At Marriott…Be you.

As the #1 leader in hospitality worldwide, Marriott International has 9000+ hotel properties and 31 top hotel brands. We’re in 138 countries and territories, and we’re still growing. Unmatched opportunities await you! The next step in your career could lead to your greatest adventure.

\n\n\n\n\n\n\n\n","hiringOrganization":{"@type":"Organization","name":"Marriott International","sameAs":"https://www.marriott.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Munchen, Bayern, Germany","addressCountry":"Germany","addressRegion":"Europe"}}}},{"@type":"ListItem","position":5,"item":{"@type":"JobPosting","title":"Executive Sous Chef (m/f/d)","datePosted":"2025-09-20","description":"

Join Our Hotelteam

.... as Executive Sous Chef (m/f/d) for the newly opened Munich Marriott City West!

Who we are looking for...

We are searching for a passionate and innovative culinary talent with strong leadership experience – someone who can bring bold culinary visions to life while guiding a team toward success. Whether it’s high-end buffets, exclusive private dinners, creative coffee breaks, stylish receptions, or à la carte service – you are at home in all areas and consistently set the bar for quality, presentation, and taste.

Our spacious conference facilities and modern F&B concept offer you the perfect stage to showcase your talent and intuition for current food trends. As an experienced leader, you inspire your team with enthusiasm, foster a motivating work environment, and drive results together. Even in fast-paced situations, you keep a clear head, recognize potential, and bring fresh ideas to the table. Our guests will feel your passion for gastronomy – and know that with you, their event is in the best hands.

What your responsibilities are

You manage and coordinate the day-to-day operations of the kitchen and support the Executive Head Chef with administrative tasks.
You are responsible for over 20 event spaces and ensure that functions for up to 700 guests run smoothly and professionally. Even during large-scale events, you remain organized and lead your team with clear communication and structure.
You develop creative, innovative menus and costings in line with our F&B concept and continuously evolve our coffee break offerings into true “talking points” of every meeting.
You increase productivity and efficiency across your areas of responsibility, while always maintaining high standards of quality.
In close collaboration with the service team, you help ensure seamless event execution.
You oversee cleanliness, maintenance, and HACCP compliance in the kitchen and are also responsible for ordering and managing food and inventory in coordination with the Executive Head Chef.
You are a true team player, working hand-in-hand with all F&B departments and the broader leadership team.
You drive the growth of our kitchen team, mentor apprentices, and are eager to share your expertise.
Social media is no mystery to you, and you regularly provide creative content to support our marketing team and strengthen our brand presence.

What we expect from you...

You bring several years of experience in a comparable role as Executive Sous Chef – or you are currently a Chef de Cuisine ready to take the next step in your career.
You have a solid knowledge of banquet production and/or catering business.
You embrace a modern leadership style and have a strong track record in leading and motivating teams.
Your creativity and hands-on mindset are matched by a keen eye for culinary trends.
A deep commitment to quality and excellence defines everything you do. You are a skilled communicator with solid German and English skills and possess the business acumen and organizational know-how to make sound decisions.
Your confident, positive attitude and hands-on approach are natural aspects of your personality.
Your dedication to guests and performance excellence inspires those around you. Above all, your passion for sharing knowledge with your team and apprentices is truly contagious.

And this is how we inspire you....

Be part of the hotel team and contribute your ideas, concepts and imaginations!

An attractive, above-tariff remuneration for your flexible assignment in our hotel
Participation in our bonus program
Travel worldwide to our 9000+ hotels at great employee conditions (\"Explore Rate\") and let yourself be pampered - by the way, this also applies to your family, partner & parents, for example.
Enjoy the culinary F&B offer in our 9000+ hotels with 20% discount
Extensive corporate benefits with lots of discounts for leisure activities and travel
20% extra pay for your work on public holidays
We will pay you an allowance for the job ticket/Germany ticket
As a birthday boy or girl, you get an extra day off to celebrate your birthday with your loved ones
Christmas and vacation pay according to the collective agreement, starting in the first year, without a waiting period (after the probationary period, pro rata for the year).
Your retirement provision is important to us and we will pay you not the usual 16% but 20% as an employer's contribution on top of the regular Hogarente if you convert your own remuneration.
Innovative training concepts that support you on your career path
Career opportunities and prospects in an international company
We offer you a wide range of free culinary delights in our staff restaurant.
We like to celebrate - and preferably with you! Whether team outings, employee celebrations, employee week, anniversaries, etc.... we can think of many reasons to celebrate you and your colleagues properly.
Your health is one of our priorities, which is why we provide you with comprehensive company medical care.
Tell us what we can do to make you happy! Each year, every employee gets to choose something from our elective benefits catalog. These could include\n
Membership subsidy for a sports & fitness provider
Shopping Card
Childcare subsidy
Extra allowance for retirement insurance

...And Much More

Begin.

Belong.

Become.

\n\n

\n\n\n\n\n\n\n","hiringOrganization":{"@type":"Organization","name":"Marriott International","sameAs":"https://www.marriott.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Munchen, Bayern, Germany","addressCountry":"Germany","addressRegion":"Europe"}}}},{"@type":"ListItem","position":6,"item":{"@type":"JobPosting","title":"Senior Sous Chef - Marriott Al Forsan","datePosted":"2025-09-20","description":"

Position Summary

\n\n

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

\n\n

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

\n\n

Preferred Qualification

Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None

\n\n\n\n\n\n\n\n \n\n

Company Description

Explore Nature’s Playground. Frolic in the treetops. Sip Champagne six metres underwater. Feel the rush of high-energy indulgences or settle into cool serenity on the twin private islands of Chill and Play.

Job Description

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

Qualifications

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience in luxury hotel/resort
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills

Additional Information

We are Upbeat - We are Open-Minded - We are Genuine

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Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self.

\n\n

About Levy
The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games.

Job Summary

The Sous Chef position is a central leadership role within the culinary team – providing direction and coaching to team members to drive the very best food and guest experience at the location. The ideal candidate will be an experienced culinarian with a passion for great food and guest experience.

Detailed Responsibilities

* Proactively coaching and motivating team members to deliver their best
* Identifying opportunities and driving improvement in our location operations
* Monitoring quality and sanitation standards
* Delivering against our financial goals and budgets
* Setting the standard for culinary excellence
* Overseeing equipment maintenance routines
* Communicating and monitoring par levels
* Supporting the creation of menu build diagrams and monitoring output to ensure standards are adhered to
* Ensuring all routine kitchen management procedures are adhered to including (but not limited to) opening and closing checklists, cleaning schedules, temperature checks, waste sheets and pest control
* Creation of menu specifications, as needed
* Setting standards for chef table setups
* Creation of prep sheets and line layout diagrams to ensure consistent and efficient food production
* Performing daily line checks to verify quality and flavor standards
* Leading game day culinary operations
* Managing end-of-month inventory, in partnership with the purchasing team, to ensure the accurate recording of stock
* Proactively monitoring and managing food waste to help drive the cost of food
* Delivering training and coaching to team members on both the menu and general culinary skills
* Management of employee breaks to ensure the well-being of all team members
* Delivery of pre-shift meetings to set the tone for events
* Conducting corrective action with team members to address any issues in relation to performance
* Completing onboarding and orientation for new members of the Culinary team
* Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy’s sanitation and safety Core Signatures
* Supporting other Levy locations, as needed
* Supporting the maintenance and update of recipes
* Management of culinary department budget
* Other duties, as assigned

Skills And Experience

* 2+ years of experience in a culinary leadership position
* A culinary degree is preferred
* High level of computer literacy
* Understanding of financial concepts
* Passion for hospitality, food, and retail
* Excellent interpersonal and stakeholder management skills

Curious about Life at Levy? Check it out: Levy Culture

\n\n

Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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.

We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.

Applications are accepted on an ongoing basis.

At Levy, team = family. And we’ll always take care of family, learn more about Levy benefits offered.

\n\n

Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Flexible Time Off Plan
Paid Parental Leave
Holiday Time Off (varies by site/state)
Personal Leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)

Levy maintains a drug-free workplace.

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Req ID: 1465540

Levy Sector

Kaseya Center

Sarah Moran

[[Req_classification]]

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\n \n\n\n RH is seeking an experienced Executive Sous Chef to support the Executive Chef in leading our Culinary Team. In this role, you will help shape and execute our culinary vision while overseeing daily operations and cultivating talent at all levels in the kitchen. You will drive food quality, operational excellence and team performance while fostering a culture of innovation and hospitality that reflects RH’s commitment to creating world-class guest experiences. The ideal candidate is passionate about developing high-performing teams, elevating culinary standards and optimizing efficiency. As a key leader within RH Hospitality, you will collaborate across cross-functionally to advance our business objectives and reinforce our culture.\n\n\n
\n \n\n\n YOUR RESPONSIBILITIES \n\n\n

Support the strategic direction of the kitchen by partnering with the Executive Chef on vision-setting, team structure, and operational planning to build a high-performing team aligned with RH’s values and standards
Develop and lead Culinary Team Members through structured training, mentorship and in-the-moment coaching and guidance to foster professional growth and uphold RH’s Culinary standards
Oversee daily kitchen operations in partnership with the Executive Chef, ensuring seamless execution of food preparation, detailed daily line checks and expediting service to deliver flawless guest experiences
Drive business performance through inventory control, labor and food cost optimization and expense management in alignment with RH’s financial and business objectives
Elevate quality and safety standards by enforcing food safety, sanitation and regulatory compliance across all hospitality areas, ensuring operational excellence
Document and communicate key updates and insights to enhance alignment, inform decision-making and continuously improve team and kitchen performance
Serve as the leader in the Executive Chef’s absence, providing continuity in leadership, operational integrity and cultural alignment
4+ years experience in a Chef de Cuisine, Executive Sous Chef or equivalent leadership role in a high-volume, full-service restaurant
Demonstrated ability to manage financial performance, including labor and food costs, inventory controls and staffing plans
Strong computer proficiency, including Microsoft Excel, Foodager (or equivalent inventory system) and professional email communication
Advanced culinary skills, including mastery of knife techniques and high-level execution in fast-paced, high-standard kitchens
Proven leadership and decision-making ability with experience training and managing teams at scale
Candidates must have legal authorization to work in the country in which they are applying at the time of application
Flexibility to work weekends, holidays, and variable shifts as needed
Frequently lift and move up to 25 kg using appropriate equipment and techniques
Comfortable standing and walking for extended periods
Commitment to proper safety and sanitation practices in a commercial kitchen environment

\n\n\n OUR REQUIREMENTS \n\n\n\n\n\n PHYSICAL REQUIREMENTS \n\n\n\n\n\n
\n \n\n\n
#LI-EP1\n\n\nRH 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. \n\n
\n
\n\n 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.","hiringOrganization":{"@type":"Organization","name":"RH","sameAs":"https://rh.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"London, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":10,"item":{"@type":"JobPosting","title":"Sous Chef - Marriott Nashville Airport","datePosted":"2025-09-19","description":"

Marriott Nashville Airport is seeking an energetic, experienced, and hands on Sous Chef to join our team! Marriott Nashville Airport is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

\n\n

What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

\n\n

Work Today, Get Paid today, with Daily Pay!
Free Telemedicine and Virtual Mental Health care access for all Associates starting day one!
Multiple Health Insurance and Life Insurance options
401k Plan + Company Match for eligible associates

\n\n\n\n

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

\n\n

Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

\n\n

Job Duties And Responsibilities

Cleanliness and sanitation in the kitchen and adjacent areas 
Creative menu planning to adjust to guest needs 
Overseeing food preparation 
Checking quality of food deliveries 
Ordering all food and cleaning supplies and maintaining proper supply levels 
Maintaining costs within budget levels 
Manage labor costs, schedules and productivity 
Hiring, coaching and disciplining direct reports 
Interacting positively and professionally with guests to resolve issues 
Acting as Manager on duty as required 
Perform various other duties as assigned to meet business objectives

\n\n\n

Education And Experience

Bachelor's degree preferred 
Minimum of two (2) years of experience in a culinary leadership role 
Food safety certification preferred

\n\n

Knowledge, Skills And Abilities

Ability to multi-task  
Team player  
Ability to exceed expectations of guests

\n\n

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

\n\n

*Schulte Companies is an Equal Opportunity Employer.

\n","hiringOrganization":{"@type":"Organization","name":"Schulte Hospitality Group","sameAs":"https://www.schultehotels.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Nashville, TN, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":11,"item":{"@type":"JobPosting","title":"HCVR Cook II, Gordon Ramsay (Full Time; Varied Shift)","datePosted":"2025-09-19","description":"

Harrah’s Cherokee Valley River Casino & Hotel Position Description

\n\n

POSITION TITLE: Cook II
DIVISION: Food and Beverage
DEPARTMENTS: Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay Brew Brothers
GRADE/FLSA STATUS: H10 - Non-Exempt
BADGE TYPE/COLOR: Work Permit - Peach
REPORTS TO: Sous Chef; Dual Rate Sous Chef
SUPERVISES: N/A

\n\n\n\n\n\n\n\n

Job Summary:

Prepare all food orders quickly and on time according to established recipes.

\n\n

Job Essential Duties And Responsibilities:

Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values
Responsible for fast and clean servicing of all menu items to the servers
Prepare, cook, and season all food
Ensure the quality and presentation of food products prepared
Perform all station functions necessary in the prep and cooking areas
Provide the highest quality of service to guests and Team Members at all times
Able to grill, fry, and serve menu items in front of guests
Ensure each order sent out is uniform and consistent
Adhere to kitchen maintenance and sanitation program
Control food production to include proper cooking methods, cooking time, and temperature and ensure sanitation, handling, and storage of prepared food and leftovers
Prepare for a rush period of work without getting behind in organizing the workday to accommodate needs
Check workstation and maintain the general cleanliness of the various cook stations throughout the kitchen
Keep stock on hand and organize orders
Protect all company assets regarding waste, breakage, and theft
Get orders for meat needed/order or cut to meet the day’s needs
Fill special orders when guests request it
Keep errors to a minimum
Knowledgeable about Harrah’s facilities, promotions, and services
Complete a task, even if overtime is involved
Understand local sanitation, health code laws, and weight and measure requirements
Ensure all required logbooks and temperature logs are maintained and verified
Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
Properly maintain and store company inventory, including utensils, cookware, and machinery
Share equipment with co-workers
Calibrate pH meters and thermometers
Abide by appearance standards
Complete the daily shift checklist that the leader verifies before leaving
Perform any other duties as requested by shift leader
Adhere to regulatory, departmental, and company policies/procedures in an ethical manner

\n\n

Minimum Qualifications:

A high school diploma or GED is preferred
Ninety days of Cook I experience or one year of cooking experience in a high-volume food service operation is required
Must demonstrate the following essential knowledge and skills:
Knowledge of kitchen sanitation standards and procedures
Basic knowledge of food preparation techniques and presentation
Excellent interpersonal skills
Able to operate and maintain the following kitchen equipment: stoves, grills, fryers, other essential equipment, and other utensils when preparing food orders
Problem-solving abilities with the ability to quickly perform mathematical computations
Neat, professional appearance with excellent personal hygiene

\n\n

Physical, Mental, And Environmental Demands:

Must be able to be on feet for an 8-hour shifts
Must be able to attend to multiple priorities simultaneously
Must be able to lift and carry up to 50 pounds and be able to push and pull up to 300 pounds in a cart
Must be able to stoop, bend, reach, kneel, and twist items
Must be physically mobile with reasonable accommodation
Must be able to have exposure to extreme heat or cold temperatures
Must be able to respond to visual and aural cues
Must be able to read, write, speak, and understand English
Must be able to handle high stress in the work environment and turn stress into high energy
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality, including secondhand smoke
Must be able to work a flexible schedule, including weekends, evenings, and holidays

\n\n\n

This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Valley River Casino & Hotel reserves the right to change the above job description whenever necessary. 1.30.25

\n\n\n\n

Proud to have opened our doors in September 2015.
Located approximately one hour west of Harrah’s Cherokee Casino Resort in Murphy, NC. We’re about two hours from Knoxville, Chattanooga, and downtown Atlanta.
Distinguished by our seven-story Hotel Tower, offering 300 guest rooms and 27 deluxe rooms.
Made to entertain with 70 table games, including blackjack, roulette, craps, and 1,100 slot machines.

","hiringOrganization":{"@type":"Organization","name":"Harrah's Cherokee Casino Resort","sameAs":"https://www.caesars.com/harrahs-cherokee"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Murphy, NC, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":12,"item":{"@type":"JobPosting","title":"HCVR Cook I, Gordon Ramsay (Full Time; Varied Shift)","datePosted":"2025-09-19","description":"

Harrah’s Cherokee Valley River Casino & Hotel Position Description

\n\n

POSITION TITLE: Cook I
DIVISION: Food and Beverage
DEPARTMENTS: Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay Brew Brothers
GRADE/FLSA STATUS: H8 - Non-Exempt
BADGE TYPE/COLOR: Work Permit - Peach
REPORTS TO: Sous Chef; Dual Rate Sous Chef
SUPERVISES: NA

\n\n\n\n\n\n\n\n

Job Summary:

Prepare all food orders quickly and on time according to established recipes.

\n\n

Job Essential Duties And Responsibilities:

Meet expected service delivery times as defined by the department’s service standards or as required by the receiver of service or goods
Ensure that all food products prepared meet the established specifications and standards before being served
Responsible for fast and clean servicing of all menu items to the servers
Prepare, cook, and season all food
Ensure the quality and presentation of food products prepared
Perform all station functions necessary in the prep and cooking areas
Provide the highest quality of service to guests and Team Members at all times
Ensure each order sent out is uniform and consistent
Adhere to kitchen maintenance and sanitation program
Control food production to include proper cooking methods, cooking time, and temperature and ensure sanitation, handling, and storage of prepared food and leftovers
Prepare for a rush period of work without getting behind
Check workstation and maintain the general cleanliness of the various cook stations throughout the kitchen
Keep stock on hand and organize orders
Protect all company assets in regard to waste, breakage, and theft
Get orders for meat needed/order or cut to meet the day’s needs
Fill special orders when guests request it
Organize workday
Keep errors to a minimum
Knowledgeable about Harrah’s facilities, promotions, and services
Complete a task, even if overtime is involved
Understand local sanitation, health code laws, and weights and measures requirements
Ensure all required log books and temperature logs are maintained and verified
Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
Properly maintain and store company inventory, including utensils, cookware, and machinery
Share equipment with co-workers
Calibrate pH meters and thermometers
Abide by appearance standards
Complete the daily shift checklist that the leader verifies before leaving
Perform any other duties as requested by shift leader
Adhere to regulatory, departmental, and company policies/procedures in an ethical manner
Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values

\n\n

Minimum Qualifications:

A high school diploma or GED is preferred
Six months of cooking experience in high-volume food service operation is preferred
Must demonstrate the following essential knowledge and skills:\n
Able to attend to multiple priorities simultaneously
Problem-solving abilities with the ability to quickly perform mathematical computations
Able to handle high stress in the work environment and turn stress into high energy \n
Neat, professional appearance with excellent personal hygiene
Knowledge of kitchen sanitation standards and procedures
Basic knowledge of food preparation techniques and presentation
Must know how to operate and maintain all essential kitchen equipment
Excellent interpersonal skills
Excellent leadership/motivational skills
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required

\n\n

Physical, Mental, And Environmental Demands:

Must be able to be on feet for an 8-hour shifts
Must be able to lift and carry up to 50 pounds and be able to push and pull up to 300 pounds in a cart
Must be able to bend, reach, kneel, twist, and grasp items
Must be physically mobile with reasonable accommodation
Must be able to have exposure to extreme heat or cold temperatures
Must be able to respond to visual and aural cues
Must be able to read, write, speak, and understand English
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality, including secondhand smoke
Must be able to work a flexible schedule, including weekends, evenings, and holidays

\n\n\n\n

\n\n\n

Proud to have opened our doors in September 2015.
Located approximately one hour west of Harrah’s Cherokee Casino Resort in Murphy, NC. We’re about two hours from Knoxville, Chattanooga, and downtown Atlanta.
Distinguished by our seven-story Hotel Tower, offering 300 guest rooms and 27 deluxe rooms.
Made to entertain with 70 table games, including blackjack, roulette, craps, and 1,100 slot machines.

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Harrah’s Cherokee Valley River Casino & Hotel Position Description

\n\n

POSITION TITLE: Steward
DIVISION: Food and Beverage
DEPARTMENTS: Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay, Brew Brothers
GRADE/FLSA STATUS: H6 — Non-Exempt
BADGE TYPE/COLOR: Work Permit—Peach
REPORTS TO: Sous Chef; Dual Rate Sous Chef; Supervisor, Steward; Dual Rate Supervisor, Steward
SUPERVISES: N/A

\n\n\n\n\n\n\n\n

Job Summary:

The primary function of the Steward position is to clean and sanitize all dishes and silverware used by guests. The steward also maintains all kitchen equipment and the environment according to the Health Department code and keeps food service areas clean and sanitized.

\n\n

Job Essential Duties And Responsibilities:

Prepare tableware for washing, i.e., scrape plates, pre-soak silverware, and place all items to be washed in their proper dishwasher rack
Set up dishwashing machine, i.e., drains closed, tanks filled, temperatures at the correct level, detergent at the proper level
Wash, stack, and store china in the appropriate kitchen area
Clean dishwashing equipment and working areas
Collect all soiled pots, wash, and restack cleaned pots on shelves
Responsible for all removal of garbage and refuse
Mop and sweep floors
Wash walls and ceiling tiles
Sanitize all cooking equipment
Assist in maintaining necessary inventories of kitchen cleaning products and equipment
Maintain all areas for a safe, clean environment based on the Health Department and internal standards
Assist others when needed
Acknowledge and respond to guests immediately
Answer questions about Harrah’s facilities and services
Responsible for the overall cleanliness of the dining areas, recycling room, and dumpster area
Responsible for the sorting of recyclables
Adhere to regulatory, departmental, and company policies/procedures in an ethical manner
Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values

\n\n

Minimum Qualifications:

A high school diploma or GED is preferred
Must demonstrate the following essential knowledge and skills:
Knowledge of sanitation standards and procedures
Must have speed and accuracy to maintain maximum efficiency
Neat, professional appearance with excellent personal hygiene
Demonstrated teamwork behaviors and attitudes
Self-motivated; self-starter
Able to operate the dish machine
Knowledge of sanitation standards and procedures
Able to attend to multiple priorities simultaneously
Excellent interpersonal skills
Knowledge of dish machine maintenance and chemical safety
Team player
ServSafe certification is required*

\n\n

*Can be completed within 90 days of the hire date

\n\n\n

Physical, Mental, And Environmental Demands:

Must be physically mobile with reasonable accommodations
Must be able to respond to visual and aural cues
Must be able to read, write, speak, and understand English
Must be able to handle high stress in the work environment and turn stress into high energy
Must be able to tolerate areas with high temperatures near dish machine and extreme cold temperatures in coolers and freezers
Must be able to use the chemicals for cleaning and sanitizing all kitchen areas
Must be able to be on feet for an 8-hour shift
Must be able to stoop, bend, reach, kneel, twist, and grasp items while performing kitchen duties
Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality, including secondhand smoke
Must be able to work a flexible schedule, including weekends, evenings, and holidays

\n\n\n

Proud to have opened our doors in September 2015.
Located approximately one hour west of Harrah’s Cherokee Casino Resort in Murphy, NC. We’re about two hours from Knoxville, Chattanooga, and downtown Atlanta.
Distinguished by our seven-story Hotel Tower, offering 300 guest rooms and 27 deluxe rooms.
Made to entertain with 70 table games, including blackjack, roulette, craps, and 1,100 slot machines.

","hiringOrganization":{"@type":"Organization","name":"Harrah's Cherokee Casino Resort","sameAs":"https://www.caesars.com/harrahs-cherokee"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Murphy, NC, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":14,"item":{"@type":"JobPosting","title":"Sous Chef - City of London","datePosted":"2025-09-19","description":"

Company Description

Sous Chef - Mon to Fri

City of London - Bank

£36,000 - £40,000

Benefits:

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave.
24 week’s enhanced maternity leave.
Secondary carer leave
Wedding/commitment day leave.
Free meals on shift.
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Pension and life insurance.
Discounts available from Perkbox app, from high street shops to holidays & cinema.
Wellbeing hub.
Access to employee assistance programme.
Cycle to work scheme.

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities.

This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent.

Job Description

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time.
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures.
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.

Qualifications

Proven experience working as a Commis Chef or similar role.
Knowledge of various cooking techniques and cuisines.
Strong understanding of food safety and sanitation practices.
Ability to work in a fast-paced, high-pressure environment.
Excellent attention to detail and organisational skills.
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Additional Information

For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve.

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us.

Join us, and be part of the food revolution!

Baxterstorey Values:

Always Visionary

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

Wholeheartedly Positive

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

Creatively Collaborative

We embrace our differences to push creativity and we work together to be better.

Forever Conscious

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

We are proud to be an inclusive employer and welcome applications from candidates of all backgrounds. We celebrate individuality and are committed to creating an inclusive environment for all employees. We encourage applications from people of all ages, abilities, gender identities, sexual orientations, races, religions, and socio-economic backgrounds.

BaxterStorey is committed to encouraging equity, diversity, and inclusion (ED&I) among our workforce and aim for our workforce to be truly representative of all sections of society, and for each employee to feel respected and able to give their best. To support our commitment to this we have set ourselves an ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’.

Join us and bring your unique perspective to our team.

","hiringOrganization":{"@type":"Organization","name":"WSH Group","sameAs":"https://www.wshlimited.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"London, England, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":15,"item":{"@type":"JobPosting","title":"Hospitality Sous Chef - Mon to Fri - London Bridge","datePosted":"2025-09-19","description":"

Company Description

Title: Hospitality Sous Chef - Mon to Fri
Location: London Bridge
Salary: £40,000 per annum plus paid overtime

Benefits:

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave.
24 week’s enhanced maternity leave.
Secondary carer leave
Wedding/commitment day leave.
Free meals on shift.
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Pension and life insurance.
Discounts available from Perkbox app, from high street shops to holidays & cinema.
Wellbeing hub.
Access to employee assistance programme.
Cycle to work scheme.

This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent.

Job Description

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time.
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures.
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.

Qualifications

Proven experience working as a Commis Chef or similar role.
Knowledge of various cooking techniques and cuisines.
Strong understanding of food safety and sanitation practices.
Ability to work in a fast-paced, high-pressure environment.
Excellent attention to detail and organisational skills.
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Additional Information

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Join us, and be part of the food revolution!

Baxterstorey Values:

Always Visionary

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

Wholeheartedly Positive

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

Creatively Collaborative

We embrace our differences to push creativity and we work together to be better.

Forever Conscious

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

Join us and bring your unique perspective to our team.

","hiringOrganization":{"@type":"Organization","name":"WSH Group","sameAs":"https://www.wshlimited.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"London, England, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":16,"item":{"@type":"JobPosting","title":"Hopsitality Sous Chef - Mon to Fri - City of London","datePosted":"2025-09-19","description":"

Company Description

Hospitality Sous Chef Fenchurch Street, London
Salary £40,000 per annum plus paid overtime
40 hours per week - Monday to Friday

Benefits:

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave
24 week’s enhanced maternity leave
Secondary career leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Pension and life insurance
Discounts available on our Perkbox app; high street shops, holidays & cinema
Wellbeing hub
Access to employee assistance programme
Cycle to work scheme

Are you a culinary connoisseur and gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent, and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth.

As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves.

Are you a Sous Chef looking for your next role and a rewarding, progressive opportunity?

Job Description

As a Sous Chef you will collaborate with our culinary team to craft flavourful dishes that nourish both body and mind

As well as having an excellent presentation, organisational and communication skills, you will be able to demonstrate a real passion for food & service and possess bags of enthusiasm.

Key Responsibilities

Assist the Head Chef in all aspects of food preparation, production, and service.
Ensure the quality and presentation of all dishes meet the company's standards and client expectations.
Supervise and train kitchen staff, kitchen assistants, ensuring adherence to food safety and sanitation procedures.
Assist in menu planning and development, taking into consideration dietary restrictions, nutritional guidelines, and seasonal ingredients.
Oversee stock control and ordering to maintain appropriate inventory levels while minimizing waste.
Collaborate with the catering team to execute special events, themed dinners, and other culinary initiatives.
Maintain a clean and organised kitchen environment, always following health and safety regulations.
Support the Head Chef in administrative tasks such as scheduling, budgeting, and maintaining records of food costs and inventory.
Stay updated on industry trends, culinary techniques, and new ingredients to continuously enhance the menu offerings and overall dining experience.
Foster a positive working environment by demonstrating leadership qualities, effective communication, and teamwork.

Qualifications

Previous experience working in a similar role within a contract catering company or educational institution preferred.
Culinary degree or relevant certifications from a recognized culinary institute.
Strong knowledge of food safety standards and best practices.
Ability to multitask and work efficiently under pressure in a high-volume kitchen environment.
Excellent communication and interpersonal skills.
Flexibility to work evenings, weekends, and holidays as required.
Fun and enthusiastic
Have excellent organisation skills.
Be a team player and enjoy succeeding as a team.
Have a flexible approach to work.

Additional Information

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Join us, and be part of the food revolution!

Baxterstorey Values:

Always Visionary

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

Wholeheartedly Positive

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

Creatively Collaborative

We embrace our differences to push creativity and we work together to be better.

Forever Conscious

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

","hiringOrganization":{"@type":"Organization","name":"WSH Group","sameAs":"https://www.wshlimited.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"London, England, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":17,"item":{"@type":"JobPosting","title":"Sous Chef - Mon to Fri - Edinburgh - Gogarburn","datePosted":"2025-09-19","description":"

Company Description

Sous Chef - - Edinburgh - Gogarburn

Edinburgh

Up to : £34,000
Retail service daytime hours
Predominantly Monday to Friday

Benefits:

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave.
24 week’s enhanced maternity leave.
Secondary carer leave
Wedding/commitment day leave.
Free meals on shift.
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Pension and life insurance.
Discounts available from Perkbox app, from high street shops to holidays & cinema.
Wellbeing hub.
Access to employee assistance programme.
Cycle to work scheme.

This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent.

Job Description

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time.
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures.
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.

Qualifications

Proven experience working as a Sous Chef or similar role.
Knowledge of various cooking techniques and cuisines.
Strong understanding of food safety and sanitation practices.
Ability to work in a fast-paced, high-pressure environment.
Excellent attention to detail and organisational skills.
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Additional Information

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Join us, and be part of the food revolution!

Baxterstorey Values:

Always Visionary

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

Wholeheartedly Positive

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

Creatively Collaborative

We embrace our differences to push creativity and we work together to be better.

Forever Conscious

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

Join us and bring your unique perspective to our team.

","hiringOrganization":{"@type":"Organization","name":"WSH Group","sameAs":"https://www.wshlimited.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Edinburgh, Scotland, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":18,"item":{"@type":"JobPosting","title":"Sous Chef - Winter 25-26","datePosted":"2025-09-19","description":"

Company Description

With roots dating back to 1946, and a division of Aspen One, Aspen Skiing Company owns and operates four mountains—Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. Aspen Skiing Company takes pride in the coexistence of resort, community, and the environment, which exemplifies its values of living fully, honoring people and place, taking the long view, and pursuing excellence in everything it does. Aspen Skiing Company is where guests from around the world come to renew the mind, body, and spirit through unforgettable experiences at the confluence of nature, culture, and recreation.

Aspen Skiing Company also owns and operates the award-winning Aspen Snowmass Ski & Snowboard School, Four Mountain Sports rental and retail shops, and a collection of sustainably sourced on-mountain food and beverage outlets. Aspen Snowmass encompasses 5,680 acres of skiable terrain across four mountains, more than 40 ski lifts, and more than 410 trails. For more information, visit www.aspensnowmass.com or follow @aspensnowmass on Instagram, Facebook, and X.

Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains.

Job Description

The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards. This position will require full coverage of the Chef’s responsibilities during their absence. This position reports to Chef de Cuisine.

Job Posting Deadline

Applications for this position will be accepted until October 15th, 2025.

Essential Job Functions/Key Job Responsibilities

Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and Restaurant Manager
Acts as a coach, teacher and trainer to culinary employees
Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
Supervises employees to achieve assigned tasks according to kitchen standards
Ensure that all daily opening procedures and preparation lists are followed 
Maintain and promote proper food safety and handling protocol using training guidelines
Communicates discrepancies from standard with the Executive Chef and Restaurant Manager
Ensures cleanliness guidelines for all kitchen production, walk-ins and storage areas
Expedites preparation of essential items for service; execution of menu items during service
Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers 
Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management
Other duties as assigned

Qualifications

Education & Experience Requirements

Culinary degree or equivalent industry experience required
4 years of progressive culinary experience to include supervision or management of employees in a variety of commercial/professional kitchens required
Serv Safe certification required 
Excellent written and spoken English skills; Bilingual English/Spanish preferred

Knowledge, Skills & Abilities

Proficient knowledge & experience in training and developing culinary staff
Proficient knowledge of purchasing 
Proficient knowledge of high-volume production experience  
Knowledge of food handling, safety and other restaurant guidelines 
Knowledge of Microsoft Office Suite 
Proficient written and verbal communication English skills, Spanish a plus 
Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more 
Proficient experience in guest facing roles 
Strong analytical and problem-solving skills 
Excellent time management skills 
Ability to manage difficult or emotional situations whether they be customer or employee related 
Ability to lead people
Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks 
Ability to engage with customers in a positive and helpful manner 
Ability to communicate with restaurant manager as needed to provide menu and pricing information 
Ability to communicate with executive chef regarding the daily inventory and ordering process 
Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants in winter

Additional Information

Work Environment and Physical Demands

Ability to reach, crouch, kneel, stand, bend or be on your feet for extended periods of time
Regularly work in wet, cold, hot conditions requiring the use of protective apparel/equipment to prevent exposure to the elements and may be required to walk on slippery and uneven surfaces
Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Job Benefits

This position is classified as a seasonal full-time or part-time position eligible for the following benefits:
Enrollment dates differ across the various programs.
Paid Time Off Programs
Paid Leave Programs
Employee Ski Pass
Other company perks

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. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700.

This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.

Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.

For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks

Aspen One participates in E-Verify.

E-Verify & Right to Work Poster

","hiringOrganization":{"@type":"Organization","name":"Aspen Skiing Company","sameAs":"https://www.aspensnowmass.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Aspen or Snowmass Village, CO, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":19,"item":{"@type":"JobPosting","title":"Kitchen - Sous Chef","datePosted":"2025-09-19","description":"Who We Are:
A Luxury Hotel on Kauai, Hawaii - Experience working at this sophisticated luxury oceanfront destination situated on world-famous Poipu Beach, on the sun-kissed south shore of the Hawaiian island of Kauai. Inspired by the spectacular sunsets, colorful native flowers and vibrant sea life of Kauai, Koa Kea Hotel & Resort captures the natural essence of luxury island adventure. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.
Are you ready to take your career to the next level? Apply Today!

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description
WHAT YOU WILL ACCOMPLISH
1. Manages subordinate team members in the responsible for restaurant food preparation. Responsible for the overall direction, coordination, and evaluation of staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
2. Monitors day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes or recommends corrective action as needed.
3. Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Partners with the Executive Chef to make decisions and acts based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
4. Ensure guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handle any guest concerns or complaints.
5. Ensure all kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participate in weekly/monthly inventories. Ensure equipment is properly maintained. Ensures compliance with all food and beverage regulations.
6. Monitors SOPs to ensure consistent exceptional food is provided. Assists in developing and updating policies and procedures. Participates in weekly/monthly meetings with Culinary Management Team to ensure weekly goals, challenges, and food standards are met.
7. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
8. The Sous Chef must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports on potential safety issues to Executive Chef whenever observed and takes immediate action to resolve emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team members have a responsibility to report defective, damaged or lost PPE or equipment that does not fit properly with their Manager.
9. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
10. Recommends merit decisions within budget or established guidelines. Recommend promotions or reclassifications within company policy.
11. Responds to guest inquiries and coordinates special arrangements and requests.
12. Assists in developing the annual budget for assigned areas.
13. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
14. While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously.
15. The team member regularly grasps objects such as cookware, knives, plate ware and glassware.
16. The team member frequently feels the temperature of objects such as hot stoves and cookware.
17. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches.
18. The team member must be comfortable communicating with guests, dining and kitchen staff.
19. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items.
20. Lifting is regularly required when preparing and cooking food.
21. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes.
22. The team member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas.
23. The team member is occasionally subject to loud noise when working in or around the kitchen areas.

WHAT YOU WILL BRING
1. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
2. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
3. Completes required training as scheduled.
4. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
5. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail.
6. Requires ability to learn and use POS computer systems used at the hotel.
7. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
8. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, team members and guests.
9. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
10. Must maintain a clean appearance and professional demeanor.

GREAT IF YOU HAVE
1. Completion of an approved Culinary Program or Apprenticeship. Associate’s degree in culinary arts preferred.
2. Two years of increasingly responsible culinary experience in hotel environment required. Prior supervisory experience desired.
3. Must have a valid current Food Handlers Card or ServSafe or willingness and ability to obtain one within 30 days of employment.

BENEFITS
Health Insurance
Vision Insurance
Dental Insurance
Pharmacy Insurance
401K
Referral Bonus
Paid Time Off
Birthday Holiday (Full-Time or Part Time Only)
Gone Fishing Holiday (Full-Time Only)
Opportunities for advancement
Wage:

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.","hiringOrganization":{"@type":"Organization","name":"Pacific Hospitality Group","sameAs":"https://www.pacifichospitality.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Koloa, HI, 96756, US","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":20,"item":{"@type":"JobPosting","title":"Kitchen - Sous Chef","datePosted":"2025-09-19","description":"Who We Are:
A Luxury Hotel on Kauai, Hawaii - Experience working at this sophisticated luxury oceanfront destination situated on world-famous Poipu Beach, on the sun-kissed south shore of the Hawaiian island of Kauai. Inspired by the spectacular sunsets, colorful native flowers and vibrant sea life of Kauai, Koa Kea Hotel & Resort captures the natural essence of luxury island adventure. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.
Are you ready to take your career to the next level? Apply Today!

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description
WHAT YOU WILL ACCOMPLISH
1. Manages subordinate team members in the responsible for restaurant food preparation. Responsible for the overall direction, coordination, and evaluation of staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
2. Monitors day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes or recommends corrective action as needed.
3. Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Partners with the Executive Chef to make decisions and acts based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
4. Ensure guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handle any guest concerns or complaints.
5. Ensure all kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participate in weekly/monthly inventories. Ensure equipment is properly maintained. Ensures compliance with all food and beverage regulations.
6. Monitors SOPs to ensure consistent exceptional food is provided. Assists in developing and updating policies and procedures. Participates in weekly/monthly meetings with Culinary Management Team to ensure weekly goals, challenges, and food standards are met.
7. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
8. The Sous Chef must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports on potential safety issues to Executive Chef whenever observed and takes immediate action to resolve emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team members have a responsibility to report defective, damaged or lost PPE or equipment that does not fit properly with their Manager.
9. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
10. Recommends merit decisions within budget or established guidelines. Recommend promotions or reclassifications within company policy.
11. Responds to guest inquiries and coordinates special arrangements and requests.
12. Assists in developing the annual budget for assigned areas.
13. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
14. While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously.
15. The team member regularly grasps objects such as cookware, knives, plate ware and glassware.
16. The team member frequently feels the temperature of objects such as hot stoves and cookware.
17. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches.
18. The team member must be comfortable communicating with guests, dining and kitchen staff.
19. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items.
20. Lifting is regularly required when preparing and cooking food.
21. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes.
22. The team member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas.
23. The team member is occasionally subject to loud noise when working in or around the kitchen areas.

WHAT YOU WILL BRING
1. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
2. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
3. Completes required training as scheduled.
4. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
5. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail.
6. Requires ability to learn and use POS computer systems used at the hotel.
7. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
8. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, team members and guests.
9. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
10. Must maintain a clean appearance and professional demeanor.

GREAT IF YOU HAVE
1. Completion of an approved Culinary Program or Apprenticeship. Associate’s degree in culinary arts preferred.
2. Two years of increasingly responsible culinary experience in hotel environment required. Prior supervisory experience desired.
3. Must have a valid current Food Handlers Card or ServSafe or willingness and ability to obtain one within 30 days of employment.

BENEFITS
Health Insurance
Vision Insurance
Dental Insurance
Pharmacy Insurance
401K
Referral Bonus
Paid Time Off
Birthday Holiday (Full-Time or Part Time Only)
Gone Fishing Holiday (Full-Time Only)
Opportunities for advancement
Wage:

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.","hiringOrganization":{"@type":"Organization","name":"Pacific Hospitality Group","sameAs":"https://www.pacifichospitality.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Koloa, HI, 96756, US","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":21,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-19","description":"\n

The Florida Panthers enter the 2025-26 season as the two-time defending Stanley Cup Champions, having gone to the Stanley Cup Final in each of the past three seasons. The National Hockey League’s southernmost team, the Panthers have reached the postseason in a club-record six consecutive campaigns. The Panthers operate four facilities in Broward County, Florida: Amerant Bank Arena in Sunrise, the Panthers IceDen in Coral Springs, the new state-of-the-art practice facility Baptist Health IcePlex in Fort Lauderdale, as well as the renovated War Memorial Auditorium, which hosts concerts and events for the South Florida faithful.

An organization with deep roots in the community, the Panthers are owned by Vincent J. Viola, a graduate of the United States Military Academy at West Point and a veteran of the U.S. Army. Emphasizing a culture of selfless service both on and off the ice, the Panthers pillar program ‘Heroes Among Us’ honors a United States military veteran at every game and the Florida Panthers Foundation has four main focuses including veterans affairs, children's health and education, raising awareness for the endangered Florida panther and growing youth hockey.

Job Title: Sous Chef
Department: Sanza - Main Kitchen
Reports To: Executive Sous Chefs
FLSA: Exempt
Employment Type: Full-Time
Location: Amerant Bank Arena

Job Summary:
The Sous Chef is the second-in-command in the kitchen, supporting the Chef in overseeing all culinary operations. This role is responsible for supervising kitchen staff, maintaining food quality and consistency, managing inventory and costs, and ensuring compliance with food safety and sanitation standards. The Sous Chef also plays a key role in menu development, staff training, and maintaining a positive and efficient work environment.

Job Functions:

Specific duties include but are not limited to:

Assist the Executive Chef in managing day-to-day kitchen operations.
Supervise, train, and mentor kitchen staff, ensuring high standards of performance and professionalism.
Oversee food preparation and presentation to guarantee consistency, quality, and adherence to recipes.
Collaborate with the Executive Chef on menu planning, specials, and seasonal offerings.
Monitor inventory levels, conduct regular stock checks, and manage ordering to minimize waste and control costs.
Ensure compliance with health, safety, and sanitation regulations in accordance with local and company standards.
Coordinate with front-of-house management to ensure seamless service and guest satisfaction.
Step in and lead the kitchen in the absence of the Executive Chef.
Assist with scheduling, payroll management, and performance reviews.
Maintain a clean. organized, and efficient kitchen environment.

Qualifications:

\n\n\n
Physical Requirements:
\n\n
Culinary degree or equivalent professional experience.
3–5 years of progressive experience in a professional kitchen, including supervisory roles.
Strong leadership and communication skills with the ability to motivate and develop a team.
In-depth knowledge of culinary techniques, menu development, and kitchen operations.
Excellent organizational and time-management abilities.
Food safety certification (ServSafe or equivalent) preferred.
Ability to thrive in a fast-paced, high-volume environment.
Ability to stand, walk, and work in a hot environment for extended periods.
Must be able to lift up to 50 lbs.

Position Type/Expected Hours of Work:
This is an exempt position. Must be able to work flexible hour including nights, weekends and hilidays as needed.

At the Florida Panthers Hockey Club, Arena Operating Company, Panthers IceDen, Sanza Food Service, War Memorial Benefit Corporation, and FLA Team Shop, we strive to make every employee feel valued and respected for who they are and the unique contributions they make. We believe that a diverse and inclusive company is a more innovative and successful company, which is why we aim to infuse diversity, equity, and inclusion (DE&I) into all aspects of our culture and our business.

We welcome all to apply and join our team.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, creed, gender, gender identity or expression, age, national origin or ancestry, citizenship, disability, sexual orientation, marital status, pregnancy, veteran status, membership in the uniformed services, genetic information, or any other basis protected by applicable law.

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Position Summary

\n\n

Preferred Qualification

Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None

\n\n\n\n\n\n\n\n \n\n

Sous Chef

Are you happiest when you’re creating iconic, mouth-watering dishes with a twist? Are you organised and confident enough to lead a team? Do you take your work seriously, but never yourself?

We’re looking for a Sous Chef to join our team, working shoulder to shoulder with the team and reporting to our Head Chef.

As a Sous Chef, you’ll be working with a menu that is packed full of flavour, provenance and seasonality. Our all-day food menu showcases and celebrates the diverse, modern French food landscape with indulgent French classic dishes that are balanced with lighter options too.

The kitchen is yours as a Sous Chef, you'll be working closely with the Head Chef to deliver a motivated and safe environment for all our Chefs to work in. You’ll support the Head Chef and General Manager by ensuring the kitchen is in tip-top condition and you’ll have the teams back by ensuring they have everything they need to make every shift that bit better.

The Good Stuff.

Permanent, full time contract guaranteeing you 40 hours per week
We pay all our teams fortnightly because who doesn’t love a payday?
Every shift you work, we’ve got you covered with meals from our employee menu (thanks Chef)!
Treat yourself, family and friends to 100% discount off our food at any Côte
We’re here for the curious, so it’s no surprise there are loads of opportunities when it comes to internal development programmes, we have some big plans coming this year!
Company pension scheme & life assurance scheme
Employee assistance program – 24/7 support and advice for health, wellbeing, and financial issues
Access your next pay early through our Wagestream partnership

Bonjour, We’Re CôTe.

We believe life should be full of flavour. Yes, we’re foodies – but we’re actually in the business of making memories. Founded in Wimbledon in 2007 with a mission to deliver quality, French-inspired food, extraordinary service, and a whole-hearted enjoyment of life, we now have a 3,000-strong team and 85 restaurants (and counting) across the UK.

There are so many reasons to join Côte.

We’re on an exciting new journey – and our team will play a huge part in making it happen. That means when you’re with us, every day is an opportunity to aim higher. Because we’re invested in your development, so you’ll get out as much as you put in. And we encourage you to bring your unique flavour to work, because we value the diversity of our teams. Best of all, the work you do brings joy to others. Sound good? Maybe you belong with us.

","hiringOrganization":{"@type":"Organization","name":"Côte Restaurants","sameAs":"https://careers.cote.co.uk/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"St Christopher's Place, Greater London, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":24,"item":{"@type":"JobPosting","title":"Junior Sous Chef","datePosted":"2025-09-19","description":"

Junior Sous Chef

Are you obsessed with cooking delicious food that makes people smile? Are you organised and confident enough to lead a team? Do you take your work seriously, but never yourself?

As a Junior Sous Chef, you’ll be working with a menu that is packed full of flavour, provenance and seasonality. Our all-day food menu showcases and celebrates the diverse, modern French food landscape with indulgent French classic dishes that are balanced with lighter options too.

The Good Stuff.

We pay all our teams fortnightly because who doesn’t love a payday?
Every shift you work, we’ve got you covered with meals from our employee menu (thanks Chef)!
Treat yourself, family and friends to 100% discount off our food at any Côte
We’re here for the curious, so it’s no surprise there are loads of opportunities when it comes to internal development programmes, we have some big plans coming this year!
Company pension scheme & life assurance scheme
Employee assistance program – 24/7 support and advice for health, wellbeing, and financial issues
Access your next pay early through our Wagestream partnership

Bonjour, We’Re CôTe.

There are so many reasons to join Côte.

","hiringOrganization":{"@type":"Organization","name":"Côte Restaurants","sameAs":"https://careers.cote.co.uk/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"West Bridgford, Nottinghamshire, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":25,"item":{"@type":"JobPosting","title":"Junior Sous Chef (m/w/d)","datePosted":"2025-09-19","description":"

Junior Sous Chef (M/W/D)

\n\n

BRLO BRWHOUSE, Berlin
01.12.2025
Vollzeit
befristet

Hi, Wir Sind Brlo!

Aktuell suchen wir eine*n Sous Chef*in (m/w/d), die*der gemeinsam mit unserem Küchenchef tolle Menüs konzipiert, kontinuierlich auf einem hohen Niveau zubereitet, das Team schult, führt, fördert und auch mal ein Feierabendbier mit uns trinkt.

Dein ZuküNftiges Aufgabengebiet

Unterstützung des Küchenchefs bei der Planung und Organisation des Küchenbetriebs
Überwachung und Sicherstellung der hohen Qualität der Speisen
Entwicklung und Umsetzung neuer Gerichte und Menüs in Zusammenarbeit mit dem Küchenchef
Schulung und Anleitung des Küchenteams
Sicherstellung der Einhaltung aller Hygiene- und Sicherheitsvorschriften gemäß HACCP-Standards
Überwachung der Lagerbestände und Bestellungen zur Sicherstellung einer effizienten Küchenoperation
Aktive Mitarbeit bei der Zubereitung und Präsentation der Speisen
Vertretung des Küchenchefs in dessen Abwesenheit

Dein Profil

Abgeschlossene Ausbildung als Koch oder vergleichbare Qualifikation
Mehrjährige Berufserfahrung in einer ähnlichen Position, vorzugsweise in einem gehobenen Gastronomiebetrieb
Kreativität und Leidenschaft für hochwertige und innovative Küche
Ausgeprägte Führungs- und Kommunikationsfähigkeiten
Hohes Maß an Verantwortungsbewusstsein und Organisationsfähigkeit
Teamfähigkeit und Bereitschaft zur Weiterbildung
Kenntnisse der aktuellen Lebensmitteltrends und -techniken
Flexibilität und Belastbarkeit

Wir Bieten Dir

\n4 Tage Woche\n
\nNeue Location\n
\nFeierabendbier\n
\nJobrad\n
\nBetriebliche Altersversorgung\n
\nEin tolles, vielseitiges und internationales Team\n
\nEine Marke mit Haltung\n
\nMonatlicher Haustrunk\n
\nGute Verkehrsanbindung\n
\nMitarbeiterprämien\n
\nMitarbeiterevents\n
\nMitarbeiterrabatte\n
\nFaire und zuverlässige Bezahlung\n
\nGelebte Diversität\n

\n\n

Haben Wir Dein Interesse Geweckt?

Dann freuen wir uns auf deine Bewerbungsunterlagen! PRST!\n\n\n\nDeine Ansprechperson
\n
\nMareen Ewert
\nHR Managerin\n","hiringOrganization":{"@type":"Organization","name":"BRLO","sameAs":"https://www.brlo.de/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Berlin, DE","addressCountry":"Germany","addressRegion":"Europe"}}}},{"@type":"ListItem","position":26,"item":{"@type":"JobPosting","title":"Junior Pastry Sous Chef - Pastry Kitchen - Jumeirah Carlton Tower","datePosted":"2025-09-19","description":"

About Jumeirah

Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences.

From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.

About Jumeirah Carlton Tower

Located in the heart of Knightsbridge, Jumeirah Carlton Tower is a landmark London address where heritage meets contemporary luxury. The hotel offers stunning views across the city, access to the private Cadogan Gardens, a variety of dining experiences, and a rooftop healthclub and spa with London’s largest naturally lit swimming pool

About The Job

An opportunity has arisen for a Junior Sous Chef to join the Pastry kitchen in Jumeirah Carlton Tower. The main duties and responsibilities of this role are:

Assist the Executive Sous Chef in supervising and managing activities related to the kitchen including menu creation, management of kitchen staff, ordering and purchasing of inventory while ensuring smooth operations and high service delivery and quality standards.
Constantly being aware of the requirements from Executive Sous Chef in day-to-day requirements following outlet's operating concept and Jumeirah Group’s standards thus ensuring preparation of high-quality food.
Prepare and cook high quality food according to menu guidelines and recipes and as per instructions received.
Follow correct hygienic food handling practices and restaurant’s regular cleaning and waste disposal practices.
Assist Executive Chef / Chef de Cuisine to set service and food standards in compliance with the group’s policies, procedures and quality standards.
Communicate any issues arising within the section to the Executive Sous Chef and act any further directions given to ensure prompt solution to problems for the smoother operations of the kitchen.

About You

The ideal candidate for this position will have the following experience and qualifications:

College Degree in Culinary Arts or similar from an accredited Culinary School
Completed full kitchen apprentice and chefs training courses
Expert in menu development, pricing, production, and delivery skills
Expert in hygiene, health and safety know how Job Description
Expert in product quality and presentation skills

About The Benefits

At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.

Benefits Include:

Supportive and inclusive work environment
Access to Learning & Development programmes and clear career pathways
Opportunities for internal mobility within our global network
Colleague discounts on food, beverage, and hotel stays worldwide
Health care and insurance benefits
Competitive salary + excellent service charge
Extra holiday for significant Birthdays (21.30.40. etc.)
Jumeirah perks website access – discount
Dry cleaning of uniform or Business attire
Meals on duty

","hiringOrganization":{"@type":"Organization","name":"Jumeirah Group","sameAs":"https://www.jumeirah.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":27,"item":{"@type":"JobPosting","title":"Sous Chef – Commissary Kitchen/IVD/Banquets","datePosted":"2025-09-19","description":"

Company Description

Nestled in the beautiful Jimbaran Bay, in Jimbaran Hijau development area, Raffles Bali is a haven of refined seclusion, perched on a hill that offers stunning views of the ocean and its secluded beach. With only 32 ocean-view villas, each featuring its own outdoor terrace and private pool, Raffles Bali stands as one of the finest resorts in Bali, showcasing mesmerizing sunsets, lush tropical gardens, and exquisite dining experiences. Guests can indulge in our signature Bali Sling at the iconic Writers Bar, enjoy a romantic dinner in The Secret Cave and Purnama Honeymoon Bale, or rejuvenate at The Sanctuary, a hillside treatment suite, or at Raffles Spa. Our Raffles Wellbeing Butlers can arrange a variety of bespoke treatments, cultural immersions, and personalized activities, to provide the ultimate experience on the Island of the Gods.

Job Description

Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

Decision Making Responsibilities:

Assist in food preparation and collaborate with the executive/head chef.
Help in the design, testing, and implementation of the food and drink menu.
Produce high-quality plates for customers in both design and taste.
Oversee and supervise kitchen staff.
Assist with inventory, ordering, supplier relationships, and management of supplies.
Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
Keep work and food prep stations clean and comply with food safety standards.
Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
Maintain the schedule for staff shifts.
Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
Department Budget
Matters pertaining to Culinary operations
Within the authority as assigned by Superior
Primary Responsibilities
General Duties
Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Qualifications

Minimum of 3 years of relevant experience as senior CDP /Junior Sous Chef
Great Skills knowledge to be able to teach young colleagues
Great Knowledge of Indonesian authentic flavor
Great understanding of western basic cooking skills
Ability to work in and support a collaborative environment
Balinese cuisine skills
Excellent interpersonal skills with ability to communicate and entertain guests
Great team working skills and able to work effectively and contribute in a team
Great organization skills, ability to multi-task and maintain confidentiality.
Very Creative mind set and able to perform under high pressure
Flexible and able to embrace and respond to change effectively, open minded

","hiringOrganization":{"@type":"Organization","name":"Accor","sameAs":"https://www.accor.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Kuta Selatan, Bali, Indonesia","addressCountry":"Indonesia","addressRegion":"Asia/Pacific"}}}},{"@type":"ListItem","position":28,"item":{"@type":"JobPosting","title":"Senior Sous Chef - Hospitality","datePosted":"2025-09-19","description":"

Company Description

Senior Sous Chef

Hospitality + Fine dining Ala Carte

City Of London

Up to £48,000 plus overtime at 1.25

Monday To Friday

Benefits:

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave.
24 week’s enhanced maternity leave.
Secondary carer leave
Wedding/commitment day leave.
Free meals on shift.
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Pension and life insurance.
Discounts available from Perkbox app, from high street shops to holidays & cinema.
Wellbeing hub.
Access to employee assistance programme.
Cycle to work scheme.

This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent.

Job Description

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time.
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures.
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.

Qualifications

Proven experience working as a Commis Chef or similar role.
Knowledge of various cooking techniques and cuisines.
Strong understanding of food safety and sanitation practices.
Ability to work in a fast-paced, high-pressure environment.
Excellent attention to detail and organisational skills.
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Additional Information

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Join us, and be part of the food revolution!

Baxterstorey Values:

Always Visionary

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

Wholeheartedly Positive

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

Creatively Collaborative

We embrace our differences to push creativity and we work together to be better.

Forever Conscious

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we’d like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

Join us and bring your unique perspective to our team.

","hiringOrganization":{"@type":"Organization","name":"WSH Group","sameAs":"https://www.wshlimited.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"London, England, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":29,"item":{"@type":"JobPosting","title":"Sous-Chef Pâtissier (H/F)","datePosted":"2025-09-19","description":"

Description De L'Entreprise

La maison Loiseau recrute son second de pâtisserie H/F !

Le Relais Bernard Loiseau, situé à Saulieu en Bourgogne-Franche-Comté, à mi-chemin de Paris et Lyon sur l’A6, est l’un des plus beaux Relais&Châteaux de France, incarnant l’excellence de l’art-de-vivre à la française. Au cœur de cette maison unique, le restaurant « La Côte d’Or », est une véritable institution de la gastronomie française, depuis le XXème siècle, ayant connu des chefs de génie comme Alexandre Dumaine et Bernard Loiseau. Le chef Louis-Philippe Vigilant, et son épouse Lucile en pâtisserie, perpétuent l’héritage de Bernard Loiseau et font rayonner, au présent, la signature de la maison : « l’authenticité du goût ».

Cinquante ans après l’arrivée du fondateur Bernard Loiseau, et sous l’impulsion de Bérangère Loiseau (actuelle P-DG du groupe), le restaurant emblématique a réalisé sa mue, dévoilant des espaces entièrement rénovés, faisant écho à la modernité des assiettes du chef. Ces travaux ambitieux s’inscrivent dans la stratégie menée pour conquérir la troisième étoile.

C’est dans ce cadre, que Lucile Vigilant, cheffe pâtissière de « La Côte d’Or » 2* Michelin, cherche son second, pour l’accompagner dans la création et l’exécution de desserts d’exception et le management de l’équipe.

Description Du Poste

Vos ResponsabilitéS :

Assister la cheffe pâtissière dans la conception et la réalisation de l’offre sucrée (desserts à l’assiette, chariot de desserts et boutique).
Garantir la régularité, la précision et l’excellence dans toutes les préparations.
Encadrer, manager et former les équipes en étroite collaboration avec la cheffe pâtissière.
Participer activement à la création de nouvelles recettes.
Veiller au respect des normes d’hygiène et de sécurité alimentaire (HACCP).
Contribuer à la bonne organisation et à la fluidité du service en coordination avec la cuisine et la salle.

Qualifications

Votre Profil :

Expérience confirmée dans un établissement similaire.
Être titulaire d’un diplôme en pâtisserie.

Informations SuppléMentaires

Ce que nous vous proposons :

La possibilité d’un logement sur place durant la période d’essai
20% de réduction sur tous nos biens et services
Des perspectives d’évolutions au sein d’un groupe en pleine expansion (130 collaborateurs, 2 hôtels et 7 restaurants dont 1 à Tokyo)
Avantages Relais&Châteaux : « Relais Team »
2 jours de repos hebdomadaires consécutifs
Fermeture à Noël
CDI forfait jours – 18RTT par an

","hiringOrganization":{"@type":"Organization","name":"Relais & Châteaux","sameAs":"https://www.relaischateaux.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Saulieu, Bourgogne-Franche-Comté, France","addressCountry":"France","addressRegion":"Europe"}}}},{"@type":"ListItem","position":30,"item":{"@type":"JobPosting","title":"Junior Sous Chef","datePosted":"2025-09-19","description":"

Position Summary

\n\n

Preferred Qualification

Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None

\n\n\n\n\n\n\n\n \n\n

Position Summary

\n\n

Preferred Qualification

Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None

\n\n\n\n\n\n\n\n \n\n

","hiringOrganization":{"@type":"Organization","name":"Marriott International","sameAs":"https://www.marriott.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Nanjing, Jiangsu, China","addressCountry":"China","addressRegion":"Asia/Pacific"}}}},{"@type":"ListItem","position":32,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-19","description":"YOUR NEXT OPPORTUNITY IS NOW BOARDING:
Join OTG as a Sous Chef now at IAH Airport and drive a new type of hospitality. Explore career opportunities in a unique hospitality environment with some of the industry's best compensation and benefits, including PTO, Healthcare, and a competitive 401k match.

WHAT IS OTG?
OTG has revolutionized the hospitality industry by pushing the boundaries of excellence. With more than 300 in-terminal dining and retail locations across 11 airports, OTG, and its 5,000+ Crewmembers, serve millions of travelers each year. By joining our team, you’ll discover endless opportunities to explore, learn and realize your greatest potential in some of the most exciting hospitality environments around. Our people drive our experiences, so we offer our crewmembers some of the best compensation and benefits in the industry. We transform airport experiences. You drive it.

Salary Range: $60,000 - $65,000 per year

**Compensation may differ based on a variety of job-related factors that are specific to each candidate. These factors encompass, but are not limited to, individual skill sets, professional experience, education/ training, organizational needs, and market dynamics. Our company is dedicated to offering a fair, equitable, and competitive compensation package that truly reflects the value each individual contributes to the organization.**

Position Summary:
The OTG Sous Chef is responsible for overseeing kitchen operations and ensuring that food preparation meets health and safety standards. The Sous Chef will lead, train and mentor Line Cooks. Key collaboration with our ever-growing set of world-class Chef partners gives the Sous Chef an opportunity to work with the best in the business in each local marketplace. Your culinary knowledge and leadership abilities will contribute to a positive dining experience for our guests.

Responsibilities:
• Provide culinary, service, and operational support to site-level culinary and service teams.
• Ensure training material and processes enable the delivery of exceptional cuisine.
• Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen.
• Train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations.
• Address quality and/or service gaps to develop continuous improvement across the organization. Make changes based on guest feedback to enhance the OTG dining experience.
• Ensure menus and products are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction.
• Cultivate and foster effective partnerships with leadership to execute strategic culinary plans
• Liaise with supply chain management to identify key potential supplier relationships
• Uphold and promote the OTG core values and code of conduct
Qualifications:
• Degree from an accredited culinary institution preferred.
• Minimum of 3 years of experience as a Sous Chef preferred.
• Multi-Unit, multi-concept, experience a plus.
• Experience working with unionized employees preferred.
• Knowledge of FDA and/or major US metropolitan city health code adherence.
• Proficiency in food costing, menu planning, inventory management, and procurement.
• Strong written and verbal communication.
• Proficiency with Microsoft Suite and kitchen management software.
• Must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions.

OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal-opportunity workplace and employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability status, gender identity, veteran status, or any other basis protected by law.","hiringOrganization":{"@type":"Organization","name":"OTG Management","sameAs":"https://www.otgexp.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Houston, TX, 77032, USA","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":33,"item":{"@type":"JobPosting","title":"senior sous chef","datePosted":"2025-09-19","description":"

senior sous chef | full time

at wagamama, food is life. our kitchens are all about fresh food, fast-paced, and full of real people making real food. no microwaves, no shortcuts, just big energy and bigger flavours. as senior sous chef, you’ll run the pass, lead the team, and bring the buzz. it’s a role built for head chefs in the making, with real responsibility, real impact, and real food 

\n\n

what you’ll be doing 

\ncreating a place where your team feels safe, seen, and proud to show up  \n
\nmaking sure food quality and kitchen vibes stay sky-high  \n
\nmentoring chefs and helping them grow  \n
\njumping into prep, solving problems, and keeping pace  \n
\nthinking with a kaizen mindset. constantly spotting the little ways we can do things better, then making them happen  \n

\n\n\n\n\n\n

you’ll love this role if you... 

\nyou’re currently a kitchen manager or senior sous chef eager to take the next step \n
\nthrive working with fresh food \n
\nlove the energy of a busy service  \n
\ncare about food, people and creating a safe space \n
\nwant the opportunity to grow into a head chef \n
\nbelieve kitchens should be full of energy, passion and connection  \n

\n\n\n\n\n\n\n

What You’Ll Get

\na culture that backs your growth, wellbeing + individuality  \n
\nup to £3,000 annual bonus  \n
\na share of tips*\n
\n50% off wagamama outside of work  \n
\nfree meals on shift  \n
\nearly access to earned pay with wagestream  \n
\n26 weeks full pay + 13 weeks half pay for new parents  \n
\n30% off at our other brands (brunning & price pubs, barburrito + more) \n

\n\n\n\n\n\n\n\n

in addition to this, we offer benefits such as: pension scheme, holiday, training, cycle to work scheme, retail + leisure discounts, discounted gym memberships + long service awards

apply today + take a seat at the bench

we’re proud to be a disability confident employer. no matter where you’re from or who you are, you’ve got a seat at our bench

*100% of tips go to our teams. actual tips by restaurant will vary. tips are left solely at our guests discretion and are not considered as wages by the company nor are they guaranteed in any way

","hiringOrganization":{"@type":"Organization","name":"wagamama","sameAs":"https://www.wagamama.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Crawley, West Sussex, United Kingdom","addressCountry":"United Kingdom","addressRegion":"Europe"}}}},{"@type":"ListItem","position":34,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-19","description":"

Position Summary

\n\n

Preferred Qualification

Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None

\n\n\n\n\n\n\n\n \n\n

We’Re Changing Entertainment. Come Join Us.

\n\n\n

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

\n\n

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

\n\n

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

\n\n

We Love Our Work.

Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives.
Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction.
Produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service.
Responsible for supporting compliance to departmental budgets.
Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise.
Assists with maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
Assists Chef de Cuisine with administrative duties, such as tracking/maintenance of attendance records.
Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
Maintains strict confidentiality in all departmental and company matters.

Bring Us Your Best.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Must be at least 21 years of age.

\n\n

Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience, or equivalent combination of education and experience. Minimum of one year previous supervisory experience required.
Must have excellent verbal and written communication skills.
Must be proficient in Microsoft applications (Excel, Word, and Outlook).
Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

Stay In The Game. Follow Us.

We’ve grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via ESPN BET™ and theScore Bet Sportsbook and Casino®.

\n\n

Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability — for our community, our team members, our vendors, and our planet.

\n\n\n

We're changing entertainment. Follow us.

\n\n

Equal Opportunity Employer

\n\n

Starting Salary

Starting at $50,000, depending on experience","hiringOrganization":{"@type":"Organization","name":"PENN Entertainment","sameAs":"https://www.pennentertainment.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Detroit, MI, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":36,"item":{"@type":"JobPosting","title":"Catering Sous Chef","datePosted":"2025-09-19","description":"

Description

The Catering Sous Chef plays a pivotal role in the planning, preparation, execution, and cleanup of all catering operations. This includes offsite events, private functions, large-scale community gatherings, buffets, drop-off services, and outreach meals. As the lead in the catering department, the Catering Sous Chef ensures that every event—from initial prep to final cleanup—is executed with precision, professionalism, and care.

This position supports multiple branches of our culinary outreach, including shelter services and our catering enterprise, Delicious by Design. The Catering Sous Chef is responsible for maintaining high standards of food quality, safety, and customer service while mentoring volunteers, culinary students,

Prepare and cook all menu items according to standardized recipes and safety guidelines
Produce high-quality dishes including fish, vegetables, soups, stocks, and other components
Stage, portion, and organize all elements required for catering events and deliveries
Maintain consistency, accuracy, and timeliness in food production
Lead food production and oversee event execution from start to finish
Assist with loading, transport, setup, service, and cleanup of all catering events
Ensure proper storage and sanitation of equipment post-event
Submit event reports and photos, including BEO documentation, to the Culinary Area Manager
Identify and report any issues or areas for improvement to support continuous enhancement
Guide, teach, and support volunteers, culinary students, residents, and team members
Collaborate with program chefs, the catering manager, and the director of hospitality
Provide support to shelter kitchen operations during slower catering periods
Engage with guests and clients to ensure exceptional service and satisfaction
Respond to client needs during events and deliveries with professionalism and care
Maintain cleanliness and sanitation of all worksite areas, equipment, and vehicles
Uphold food safety standards and ensure compliance with health regulations
Perform other tasks as assigned by the Culinary Area Manager, Program Chefs, or Director of Hospitality

Requirements

Proven experience in catering or high-volume food service environments
Strong culinary skills and knowledge of food safety practices
Excellent organizational and time-management abilities
Ability to lead and mentor diverse teams
Comfortable working in dynamic, fast-paced settings including offsite and outreach environments
Ability to follow recipes and execute food production consistently and efficiently
Positive, team-oriented attitude with a strong work ethic
Reliable transportation.
Valid driver's license with a clean driving record
Must have maintained a valid driver's license for at least the past five consecutive years
Must be eligible for coverage under the organization's vehicle insurance policy (minimal or no driving infractions)
Ability to handle confidential information with discretion and professionalism
Must be able to manage mental and visual demands of a fast-paced kitchen and event workflow
Physical demands include frequent standing, bending, squatting, reaching with arms and hands, and consistent movement throughout the shift
Must be able to lift and move up to 50 pounds
Must be willing to work in various outdoor weather conditions as part of event setup or delivery
Flexible schedule availability, including occasional nights, weekends, holidays, and non-standard hours based on business needs

","hiringOrganization":{"@type":"Organization","name":"St. Matthews House","sameAs":"https://stmatthewshouse.org/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Naples, FL, US","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":37,"item":{"@type":"JobPosting","title":"Sous Chef - Babylon Hotel The Hague","datePosted":"2025-09-19","description":"

Do you know everything about sweet, sour, salty, bitter and umami and does nothing make you happier than experimenting with them? Then we are looking for you as Sous-Chef at restaurant The Livingroom of the Babylon Hotel The Hague!

What Will You Be Doing?

From the kitchen you will prepare the dishes for restaurant The Livingroom, part of the Babylon Hotel in The Hague. You work closely with the Head Chef and replace him during his absence. Dishes only leave your kitchen when they look as good as they taste. Whether it's the first breakfast of the day or the last dessert late at night. Preparing lunches and dinners for groups who have booked a meeting package is a fun challenge! This can be for 12 people but also 130. As a Sous-Chef, it goes without saying that you are completely up to date with preparation techniques, food trends and ingredients.

Moreover, you know exactly how to transfer this knowledge with enthusiasm to your team and the guests. In addition, you will train and supervise our apprentices and trainees. You see it as your mission to make processes, products and menus every day just a little bit better than the day before. You know exactly how to organize your workday so that you never run out of time and are not afraid of a creative menu brainstorm. This way you make your own workday and that of your colleagues different every day.

Who Are We?

The Babylon Hotel Den Haag is an icon at The Hague Central Station since 1978 and is part of Eden Hotels. Centrally located, with a fantastic view and, of course, all the famous attractions within easy reach. The hotel has 143 rooms and several special meeting rooms. On the first floor of the hotel, you will find our bar and restaurant \"The Livingroom\", where we delight our guests.

Eden Hotels has built a compelling collection of city centre hotels over two generations. Our hands-on approach combines decades of industry expertise with business insight, enabling each and every colleague to reach their full potential. We take great pleasure in creating local experiences and lasting memories for our guests. With our 12 hotels, we are located in all the great cities and surprising places in the Netherlands. We know everything about our cities and ensure that the guest feels like part of our family. With our ambition to grow internationally, our mission is to start providing that same excellent service and experience across Europe. We have exciting times ahead with major projects on the horizon, so it's a great time to get on board!

Requirements

Who Are You?

You have at least a completed cooking education MBO - level 3
You are in possession of a required diploma (master chef diploma is a plus).
You are creative: you bring your own new ideas for our breakfast buffet and the new menus.
You have knowledge of basic cooking techniques.
You have knowledge of regulations on HACCP and are familiar with safety regulations.
You know how to motivate your team and take them along in your own enthusiasm
You are flexible with regards to working hours and tasks.
You have knowledge of products/ingredients, calculations and menu card.
You speak fluent Dutch and English. Do you also speak (some) French, German, or Spanish? Even better!
You live in the Den Haag region.

What Can You Expect From Us?

A full-time contract (with an intention to extend).
The Eden Basics are in good hands with us. Think good collective insurances and a travel allowance.
Substantial discount on even more nights, also for Family & Friends.
25 vacation days and the option to buy 5 extra days.
Healthy bicycle via the company scheme.
A nice colleague bonus scheme.
Great colleagues and lots of (creative) freedom. Social events and of course a nice gift for all the wonderful moments in life.

At Eden Hotels, we value equality and diversity. Your gender, ethnicity, age or orientation make no difference to your chances during the application process. We are a company where everyone feels welcome and can be themselves. Whether you are young, slightly older, a student or a returnee.

*Salary is based on the Hospitality Collective Labour Agreement wage scale when the candidate is 21 years of age or older.

","hiringOrganization":{"@type":"Organization","name":"Eden Hotels","sameAs":"https://www.edenhotels.nl/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"The Hague, Zuid-Holland, Netherlands","addressCountry":"The Netherlands","addressRegion":"Europe"}}}},{"@type":"ListItem","position":38,"item":{"@type":"JobPosting","title":"Bakery / Pastry - Sous Chef","datePosted":"2025-09-19","description":"

Position Summary

\n\n

Preferred Qualification

Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None

\n\n\n\n\n\n\n\n \n\n

Job Description

Sous Chef | Ramsgate Hotel | Dream big with us!
\n
\nThe cornerstone of over 350 Australian communities, ALH owns and operates more pubs than anyone. A great local is made up of great people. And every great pub needs good grub.
\n
\nWe’re looking for a Sous Chef who is truly sous-per. Supporting the Head Chef, you’ll use your collaborative skills to develop the kitchen team and increase operational efficiency. In this role, you’ll play an integral part in delivering pub experiences our locals love. If you’ve got enough passion to sprinkle onto every plate, we’d love to hear from you.
\n
\nA day in the life of a Sous Chef:

Provide inspiring mentorship to the kitchen team and promote a positive and productive atmosphere
Support the Head Chef with food preparation, inventory management, food safety and operational tasks
Contribute to our culture, which is centred around safety and hygiene, keeping the guest experience at the heart of everything you do

Qualifications

About You:

You have great experience as a Sous Chef in a fast paced kitchen with the necessary trade cooking qualifications
You know that the recipe for an exceptional guest experience contains the perfect mix of passion and productivity
You are hungry to produce high quality dishes and have an entrepreneurial spirit
You’ll be yourself and come as you are - ALH is known for its people!

\nThe benefits are good too!

An exclusive discount card for our ALH Hotels pubs & accommodation, BWS, Dan Murphy’s and other Endeavour Group brands. Through our partnership with Woolworths, you'll also enjoy discounts at Woolies supermarkets and BIG W
As a valued member of the team, your health and wellbeing is our top priority. You will have access to a range of free services to help you live well and support your physical, mental and financial wellbeing
Endeavour Group is full of opportunities - use our dedicated learning and development options to grow an idea, yourself, and your career. This is just the start, so dream big
Find out more about our range of benefits and discounts here

\nIf this gig excites you - and you’re close-enough on the requirements - go on, throw your hat in the ring!

Additional Information

We are together creators

We’re big, but part of something much bigger. ALH is in good company, sitting alongside the likes of Dan Murphy’s, BWS, Pinnacle Drinks within the Endeavour Group. Together we create the moments that bring millions of people together. And together we have more fun, create more opportunities, and score a lot more goals. We’re serious about having a good time - creating a safe, inclusive and fun place to rock up to. We’re all about creating a more sociable future, together - for our customers and each other.

#WeAreTogetherCreators #ComeAsYouAre #DreamBig #FeelTheEnergy #LeaveYourMark #ALH #EndeavourGroup

You can learn more about working with us on LinkedIn or at endeavourgroupcareers.com.au
\n
\nOur Talent Team and Hiring Leaders kindly request no unsolicited resumes or approaches from Recruitment Agencies. Endeavour Group is not responsible for any fees related to unsolicited resumes.

","hiringOrganization":{"@type":"Organization","name":"Endeavour Group","sameAs":"https://endeavourgroup.com.au"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Henley Beach, SA, Australia","addressCountry":"Australia","addressRegion":"Asia/Pacific"}}}},{"@type":"ListItem","position":40,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-19","description":"

Grow With Us...

Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can’t do it alone. That’s why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us.

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 Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily operations of a high-volume, fast-paced 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.

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.

About Us...

Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group.

SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodation, please visit People Operations. SH Hotels and Resorts conduct background checks in compliance with California law and participates in E-Verify.

About Us...

As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group.

$85,000 - $95,000

Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

","hiringOrganization":{"@type":"Organization","name":"SH Hotels & Resorts","sameAs":"https://www.shhotelsandresorts.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"USA CA Treehouse Silicon Valley, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":41,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-19","description":"

Salary: $75,000 - $80,000

Other Forms Of Compensation:

Pay Grade: 11

\n\n

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences; who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit. Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within.

\n\n

\"The most important thing in life, whatever you do, has to be passion.\" Wolfgang Puck

\n\n

Success on our team starts with our culture:

We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients.
A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.
Our services require a CONCIERGE mentality, a bias to action with humble hospitality.
We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to.
We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships.
We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).
Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.

\n\n

“I can have the best food, but if we don’t have good people, it won’t get you very far.”

Job Summary

As a Sous Chef with Wolfgang Puck Catering, you will play a key leadership role in the success of our Houston Catering Commissary, which services events ranging from intimate 10-person dinners to large-scale productions of 1,500 guests. This role is central to the commissary’s day-to-day operations—supporting breakfast and lunch service for downtown B&I clients, executing offsite events, and maintaining the highest culinary standards that Wolfgang Puck is known for.

The Sous Chef assists in all phases of menu execution, ordering, inventory, and food preparation, while supervising and developing a team of 15 back-of-house associates. The position requires strong catering knowledge, excellent organizational skills, and the ability to interpret BEOs and collaborate with sales staff.

Primarily Monday–Friday, 7:00 AM – 3:00 PM, with flexibility for offsite events, prep, and tastings.

Essential Duties And Responsibilities

Coordinate and participate in the preparation and cooking of a variety of menu items for both commissary and offsite catering.
Supervise, train, motivate, and develop BOH associates to ensure consistency and excellence.
Assist with planning, organizing, and executing menus, including tastings and new business opportunities.
Oversee ordering, receiving, inventory management, and organization of product.
Review and execute Banquet Event Orders (BEOs), ensuring communication with sales staff and flawless event execution.
Implement and manage cost controls for both food and labor.
Ensure compliance with all Health Department regulations and company standards for food quality, safety, and sanitation.
Support culinary innovation by rolling out new catering and commissary programs in collaboration with the culinary and marketing team.
Perform other duties as assigned.

Qualifications

Minimum 5 years of culinary experience with at least 1 year in a management role.
Proven experience in catering operations (small and large scale), with strong ability to execute BEOs.
Skilled in ordering, inventory, and cost management.
Strong supervisory, leadership, and coaching skills with a track record of managing teams of 10+ associates.
Knowledge of food and industry trends with a focus on quality, production, sanitation, and presentation.
ServSafe or Department of Health Certification preferred.
Proficient in MS Office (Excel, Word, Outlook).
Associate’s degree in Culinary Arts preferred.
Apply to Wolfgang Puck today!
Wolfgang Puck Catering is a member of Compass Group USA
Click here to Learn More about the Compass Story

\n\n\n\n

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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

\n\n

Associates at Wolfgang Puck Catering are offered many fantastic benefits.

Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Paid Time Off
Paid Parental Leave
Holiday Time Off (varies by site/state)
Personal Leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)

Wolfgang Puck Catering maintains a drugfree workplace.

Req ID: 1465180

Wolfgang Puck Catering

Michael Abbey

[[Req_classification]]

What You’Ll Do

As a Sous Chef, you will contribute to the success of SentryWorld’s Banquet and Events team by providing a top-notch dining experience for all our guests by:

Preparing food items, soups and sauces and developing appropriate food items for menu.
Providing guidance to kitchen staff members, including, but not limited, line cooking, food preparation, and dish plating.
Organizing the food items required for the daily menu within the restaurant concept.
Overseeing and organizing kitchen stock and ingredients.
Assisting the Executive Chef with food preparation, inventory control, and purchasing.
Overseeing and leading back-of-house staff in the Executive Chef’s absence.
May support and maintain a culture of “concierge-like” service by providing a highly personalized level of service to customers

Additionally, You Will:

Maintain or exceed all state, federal & industrial food service sanitation requirements
Mastery of proper product rotation and storage.
Work on banquet and special functions, which may require working beyond normally scheduled.
Perform other job-related duties as assigned from time to time

What It Takes

Technical Degree or equivalent work experience
Minimum 2 years of related work experience
Must be able to obtain ServSafe and TIPS Certification
Farm-to-table experience desirable
Knowledge of sauté, broiler, sanitation and all aspects of food preparation.
Experience in banquet preparation.
Hours for this job include working at night, weekends and holidays.
Additional hours may be needed beyond the normally scheduled hours to prepare for banquets/special functions.

What You’Ll Receive

At Sentry, your total rewards go beyond competitive compensation. Below are some benefits and perks that you’ll receive.

401(k) plan after 1 year of service to help fund your future
Generous Paid-Time Off plan for you to enjoy time \"out of the office\" as well as Holiday Pay and Floating Holidays
Group Medical, Dental, Vision, Life Insurance, Parental leave, and our Health and Wellness benefits to encourage a healthy lifestyle.
Well-being and Employee Assistance programs
Free Wellness Center Membership
Associate discounted shift meals and golf rates

About Sentryworld

SentryWorld is the hospitality component of our business and is a tribute to our roots in the community of Stevens Point, Wisconsin. Since the early 1980s, it’s served as a celebration of the city, state, region, and people who made it possible.

SentryWorld offers numerous ways to play, engage, and relax. It stands as a beacon in Wisconsin’s burgeoning golf community as a world-class, award-winning, 18-hole public golf course.

SentryWorld also features banquet facilities, a sports complex, and two restaurants—Muse at Sentry and PJ’s – SentryWorld, all located on the campus of the Sentry home office. Our latest addition, The Inn at SentryWorld, is a 64-room, upscale boutique hotel located just off the 18th-hole fairway of the golf course.

To help serve these operations, we employ a versatile staff to help make the experience as memorable as possible for our guests. Our associates bring an array of talents, skills, and backgrounds, coming together to provide amazing service and friendly, Wisconsin hospitality.

We’d love for you to join us and help us continue to be a unique and welcoming destination for guests who visit us from across the country.

SentryWorld is owned and operated by Sentry Services, an affiliate of Sentry.

Who You’ll Want to Contact

Talent Acquisition Specialist

Esbeidy Guevara

Esbeidy.Guevara@Sentry.Com

Equal Opportunity Employer

SentryWorld is an Equal Opportunity Employer. It is our policy that there be no discrimination in employment based on race, color, national origin, religion, sex, disability, age, marital status, or sexual orientation.

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Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino and Mandarin Oriental at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens.

Navarino Dunes Costa Navarino facilities include 766 bedroom units award winning Anazoe Spa, a 4,000m2 spa & thalassotherapy center, four multi-awarded, signature golf courses, over 20 fine dining venues, 5,000 m2 House of Events and a wide range of sports, such as the “Mouratoglou Tennis Center”, Bayern Munich football academy, Navarino Outdoor and many more.

W Costa Navarino, exclusively for adults and young adults over 12 years old, offers 226 stylish rooms, 2 bedroom suites and 3 bedroom villas with infinity private pools, staged in the Bay of Navarino with stunning Ionian Sea views, The Watersports Center, The Away Spa and gym with a heated 25m-long lap pool, including the new Navarino Agora, an open marketplace with retail, street food, open-air cinema and exciting programming throughout the day and night.

Costa Navarino is looking for a Junior Sous Chef. The selected candidate will be responsible for guiding and supervising their team, ensuring tasks are effectively allocated. They will track inventory and costs to meet departmental goals, while overseeing the production and quality control of dishes in line with brand standards and superior instructions. The role requires strong collaboration with other departments, menu creation, and costing of daily specials. Additionally, the candidate will address problems and fulfill special customer requests as needed.

Responsibilities

Follows all company policy procedures related to food preparation, receipt, storage and handling
Full knowledge of the menu, its recipes, its production methods and the presentation of the dishes according to the company's brand standards
Quality control of raw materials and specifications
Solving customer, team issues and meeting special customer requests
Operation: Presentation and listing of recipes according to brand standards
Attendance of all trainings and seminars provided by the company and up-to-date knowledge on materials and procedures
Control and monitoring for the completion of departmental objectives
Knowledge and adherence to meal preparation procedures for allergies and dietary habits
To organize and guide the department according to the achievement of corporate goals
Control for the observance, application and renewal of brand standards
Management of the department's human resources, training, coaching and empowerment

Requirements

Six years of progressive culinary experience, including two years as Chef de Partie, preferably in a five-star hotel.
Degree from IEK or a Culinary School (2 years).
Fluent in Greek and English, both written and spoken.
Strong written and verbal communication skills.
Comprehensive knowledge of raw materials, recipes, and presentation techniques.
Skilled in creating and costing template recipes.
Proficient in identifying allergens in raw materials and recipes to ensure compliance.
Proficient in computer skills, including Microsoft Office (Word, Excel) and internet navigation.
Experienced in the control and management of kitchen equipment and machinery to ensure smooth operations.
In-depth knowledge of HACCP and ISO 22000 systems, with a focus on ensuring compliance.
Capable of leading and managing a department effectively, ensuring smooth operations.
Skilled in reviewing P&L reports and assessing performance against departmental goals.
Proficient in managing warehouse stock, inventory, and orders in accordance with budgeted targets.
Skilled in overseeing hot and cold kitchen preparations to ensure consistent quality.
Experienced in controlling food storage, reheating processes, and managing food safety protocols.
Adept at analyzing BEOs and effectively managing department output to meet operational needs.

Benefits

Competitive compensation package
On going training opportunities
Accommodation in the vicinity of Navarino Dunes (for non Messinians)
Meals within the premises
Private Medical Plan
Use of Navarino Dunes Facilities, according to the relevant policies

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Costa Navarino is looking for a Sous Chef. The selected candidate will provide guidance and supervision to their responsibility team, effectively allocating tasks to ensure efficiency and productivity. They will track inventory and costs while striving to achieve set goals. With a keen focus on quality, they will oversee the production and control of dishes in accordance with brand standards and the Executive Chef's instructions. Excellent cooperation with other departments will be essential, as will the creation of innovative menus and daily dishes, along with their costing. The candidate will also address challenges and accommodate special customer requests, fostering a positive dining experience. Additionally, they will coach and empower their team, plan work programs, and maintain open communication with involved departments such as HR and Finance.

Responsibilities

Follows all company policy procedures related to food preparation, receipt, storage and handling. Menu Design
Participate in daily and weekly meetings
Full knowledge of the menu, its recipes, its production methods and the presentation of the dishes according to the company's brand standards
Quality control of raw materials and specifications
Solving customer, team issues and meeting special customer requests
Operation: Presentation and listing of recipes according to brand standards
Attendance of all trainings and seminars provided by the company and up-to-date knowledge on materials and procedures
Control and monitoring for the completion of departmental objectives
Knowledge and adherence to meal preparation procedures for allergies and dietary habits
To check on a monthly basis the progress of the achievement of corporate goals
Check every month for the correct application and renewal of the brand standards
Management of the department's human resources, training, coaching and empowerment
Meets the needs of other departments according to needs and functions
Responsible for the timely completion of all procedures and requirements regarding payroll, roster, finance
Planning weekly programs according to the needs of the company

Requirements

Eight years of progressive culinary experience, with at least two years as a Junior Sous Chef in a five-star hotel, preferably.
Degree from a recognized culinary school (2 years).
Proficient in speaking, writing, and reading both Greek and English.
Proficient in computer skills (Office, Word, Excel, internet).
In-depth knowledge of raw materials, recipes, and presentation techniques. Ability to create and cost template recipes accurately.
Expertise in identifying allergens in raw materials and recipes.
Capable of managing and controlling kitchen equipment and machinery to ensure smooth operations.
Knowledge of HACCP and ISO 22000 standards, with the ability to ensure compliance.
Strong leadership skills to effectively guide the department.
Ability to review P&L reports against departmental goals.
Competent in managing warehouse inventory and orders according to budget stock.
Ensure the quality of hot and cold kitchen preparations through regular checks. Control hot and cold food storage and reheating processes.
Analyze BEOs to optimize department output.
Skilled in understanding and managing the dynamics of the department.
Strong written and oral communication skills.

Benefits

Competitive compensation package
On going training opportunities
Accommodation in the vicinity of Navarino Dunes (for non Messinians)
Meals within the premises
Private Medical Plan
Use of Navarino Dunes Facilities, according to the relevant policies

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Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! 

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Job Summary

As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests.

Reporting Structure

• Reports to the Executive Chef or Executive Sous Chef

Day To Day

\nEnsure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards.
\nOversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms.
\nExpedite meal periods, ensuring proper quality, portioning, and presentation of all dishes.
\nAssist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef.
\nHire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service.
\nPrepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required.
\nAttend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success.
\nDetermine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials.
\nAnalyze food and labor production report, including menu engineering, to supervise and control costs.
\nOversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts.
\nAdhere to all cleaning schedules and duties established by the Executive Chef.
\nEnsure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas.
\nMaintain compliance with all health, safety, and sanitation regulations.
\nInteract professionally with members and guests, accommodating changes and last-minute requests as needed.
\nSupport fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service.
\nAddress and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.
\nComplete additional duties as assigned by management.

Additional Duties

\nDue to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management.
\nFollow all company, club, and department policies, procedures, and instructions.
\nMaintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
\nFollow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
\nTake the initiative in personal and professional growth and maintain any required certifications relevant to your role.
\nAddress and resolve challenges using available resources, working with regional and corporate teams to support club operations.
\nAttend daily briefings and actively engage in required activities to stay informed and contribute to the team’s success.
\nWear a clean, neat uniform that meets club standards.

About You

Preferred

\nA high school diploma or equivalent.
\nA minimum of 2 years of experience as a Sous Chef or in a similar culinary role.
\nValid Health and Sanitation certification., ServeSafe.
\nStrong communication skills with the ability to follow instructions effectively.

Physical Requirements

\nMust be able to stand, walk, and perform physical activities for extended periods.
\nAbility to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
\nCapable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
\nAble to lift, carry, push, and pull up to 100 lbs. occasionally.
\nEffective communication skills, including talking and hearing, with sufficient visual acuity.\n

Primary Tools/Equipment

\nEquipment (30 - 50 lbs.)
\nChaffers (30 - 50 lbs.)
\nBoxes (30 - 50 lbs.)
\nCarts (10 - 50 lbs.)
\nKitchen knives (1-5 lbs.)
\nPots, pans, and other food storage containers (5 - 50 lbs.)

Work Schedule

\nAttendance Requirements for this position as outlined on the weekly schedule.
\nAdditional hours are required to meet deadlines of the position, including weekends and/or holidays.

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What We Offer

We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:

Medical, dental, and vision coverage
Life insurance
Short-term and long-term disability insurance
401(k) retirement savings plan
Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members)

Want to learn more? Visit www.invitedbenefits.com for full details.

Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook 

Invited is an Equal Employment Opportunity Employer  

The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. 

","hiringOrganization":{"@type":"Organization","name":"Invited","sameAs":"https://www.invitedclubs.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Aurora, CO, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":46,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-18","description":"

Description

SUMMARY: As part of the Kitchen Management, the Sous Chef will help oversee kitchen staff at all Family of Silver Oak properties. The Sous Chef will report directly to the Executive Chef. This position will work alongside culinary team members, help direct tasks and responsibilities and assume full department responsibilities in the absence of the Executive Chef.

Key Responsibilities:

· Culinary Production - Will help oversee culinary staff on the following:
o Daily agenda and schedule for the day.
o Participation in daily and weekly food production with the team.
o Motivate the team to keep them focused on daily tasks.
o Oversee staff’s cooking techniques, cooking skills, knife cuts, and seasoning.
o Maintain team efficiency and quality.
o Will help write performance reviews and coach staff on their performance.

· Event Execution – Lead a team to plan, prepare and execute a wide variety of events.

o Multi-course lunches and dinners.

o Daily Food & Wine Pairings.

o Internal Meal Execution.

o Large Hospitality Events.

o Knowing the job responsibilities of each kitchen staff member.

o Present and speak to guests during dining experiences.

· Budget - Work within a food, labor and operating expense budget.
o Day-to-day ordering of product for the kitchen.
o High standard when receiving and inspecting deliveries.
o Keep food inventory pars as tight as possible.

o Assist in oversight of variable hour staff hours whenever possible striving for savings in labor cost without cutting our quality.

· Culinary Gardens – Will work closely with the landscaping team
o Advise and support the annual culinary garden plan to accomplish the following:
§ Focus on property aesthetics.
§ Produces quality, seasonal produce for established menus.
§ Operate within budget by focusing on efficiencies.

· Team Collaboration with Internal and External Guests

o During slower periods of the year the Sous Chef may be required to work in other departments when necessary. This may include but is not limited to the tasting rooms, retail and warehouse departments.

o Fully participate in team meetings and event collaboration.

o Welcome guests into our kitchen as requested.

o Work with Executive Chef to develop and implement menus at all Family of Silver Oak Properties.

o Assist with interviewing and hiring culinary staff.

o Provide training and coaching of staff when necessary.

o Assist with scheduling of staff.

o Coordinate with food vendors.

o Internal Staff Events.

· Supervise Kitchen Cleanliness/Health and Safety of Kitchen
o Knowledge of Kitchen Safety and County Health Department regulations.
o Keep a critical eye on staff cleanliness and sanitation habits.
o Key Areas of Kitchen cleanliness and organization include:
§ Ensure all food is off the floor, covered and labeled, shelves are organized.
§ Keep loading dock organized and clean.
§ Maintain up-to-date knowledge and handling of all kitchen chemicals.
§ Ensure all chemicals are kept in stock and properly stored.

§ Ensure hand sinks are clean, filled with soap & paper towels.

§ Ensure sanitizer buckets are filled with sanitized water, towels and located throughout the kitchen.

§ Keep floors swept and debris free.

· Other duties as assigned.

Requirements

Qualifications:

8 or more years of commercial kitchen experience required.
3 or more years of cooking experience in fine dining establishments, or equivalent experience.
Advanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads.
CA Food Manager Certification preferred.
Knowledge of food and wine pairing preferred.
Must be able to work flexible hours including nights and weekends.
Ability to speak and describe our cuisine to a small/large group of guests.
Valid CA Driver’s License and clean DMV record.
Ability to drive between multiple winery locations for events.
Strong organizational skills.
Strong demonstrated leadership and ability to work in a team.

Physical/Mental Requirements:

While performing the duties of this job, the employee is frequently required to do the following:

Stand on feet for long periods of time.
Perform repetitive motion activities.
Physically able to occasionally lift 30-40 lbs.
Coordinate multiple tasks simultaneously.

Work Environment:

Busy and distractive open office/kitchen atmosphere.
Kitchen can be hot and slippery.
Ability to work with regular distraction.

The above reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

","hiringOrganization":{"@type":"Organization","name":"Silver Oak","sameAs":"https://silveroak.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Oakville, CA, US","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":47,"item":{"@type":"JobPosting","title":"Sous Chef, Gordon Ramsay (Full Time; Varied)","datePosted":"2025-09-18","description":"

Harrah’s Cherokee Casino Resort Position Description

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POSITION TITLE: Sous Chef
DEPARTMENT: Food
GRADE/FLSA STATUS: S15—Exempt
BADGE TYPE/COLOR: Key--Blue
REPORTS TO: Restaurant Chef, Executive Sous Chef
SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler

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Job Summary:

Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift.

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Job Essential Duties And Responsibilities:

Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values
Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards
Responsible for requisitioning of food supplies
Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them
Perform daily checks to ensure the quality of the line set up
Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms
Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers
Work all stations on the line to assist the cooks when busy or provide breaks
Operate a productive, sanitary, team oriented working environment within budgeted guidelines
Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication
Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures
Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed
Conduct pre-shift meetings to communicate important information
Build relationships with customers
Provide the highest quality of service to customers and associates at all times
Prepare prep lists and production sheets
Understand local sanitation, health code laws, and weights and measures requirements
Ensure all required logbooks and temperature logs, are maintained and verified
Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
Properly maintain and store company inventory including utensils, cookware and machinery
Calibrate pH meters and thermometers
Protect all company assets in regard to waste, breakage, and theft
Complete end of shift logs in a timely and accurate manner
Ensure service recovery activities
Operate cash register
Adhere to internal control regulations in regard to variances
Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities
Ensure timely and accurate performance appraisals and accurate work history entries
Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale
Provide continuous positive coaching for development of employees and appropriate corrective action when necessary
Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology
Abide by appearance standards
Complete daily shift checklist that is verified by leader before leaving
Perform any other duties as requested by shift leader
Adhere to regulatory, departmental and company policies/procedures in an ethical manner

\n\n\n

Minimum Qualifications:

High school diploma or GED required
Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred
Two years successful culinary experience required
One years’ culinary supervisory experience required
ServSafe certified
Must demonstrate the following essential knowledge and skills
Knowledge of food preparation and presentation
Neat, professional appearance with excellent personal hygiene
Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook

Ø Excellent interpersonal skills

Excellent leadership/motivational skills
Knowledge of sanitation standards and procedures
Able to attend to multiple priorities simultaneously
Problem-solving abilities
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
Must be able to quickly perform mathematical computations

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Physical, Mental And Enviromental Demands:

Must be able to be on feet for 8-hour shift
Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties
Must be able to respond to visual and aural cues
Must be able to read, write, speak, and understand English
Must be physically mobile with reasonable accommodation
Must be able to handle high stress in the work environment and turn stress into high energy
Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke
Must be able to work a flexible schedule including weekends, evenings, and holidays

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This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 6.8.21

\n\n\n\n\n\n\n","hiringOrganization":{"@type":"Organization","name":"Harrah's Cherokee Casino Resort","sameAs":"https://www.caesars.com/harrahs-cherokee"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Cherokee, NC, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":48,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-18","description":"

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we’ve remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.

Sous Chefs are responsible for supporting the Head Chef in food preparation, management of additional staff, maintaining a clean kitchen/dining room, and ensuring best practices with safety and sanitation. Maintain outstanding communication with management and customers. Consistently deliver outstanding products and customer service.

This position is highly competitive, we are accepting resumes immediately.

What’s in it for you?

Very few late nights and weekend hours
Time off for most holidays
Paid vacations
A competitive 401K with company match
Health, dental, vision, and pet insurance

Duties And Responsibilities:

Work with the Head Chef, ensuring that food is prepared safely, efficiently, and according to specifications or requests.
Collaborate with the Chef to create seasonal, relevant and evolving menu concepts.
Maintain a clean and sanitary kitchen and dining room including but not limited to tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment, and floors.
Wash kitchen utensils, equipment and dishes, etc.
Help with unloading, inspecting, and storage of raw ingredients and supplies.
Enforce sanitation and food safety standards per state and local regulations.
Maintain a professional and positive attitude with coworkers and customers.
Assist in planning and executing special events as directed by management.
Communicate regularly with management via calls, emails, and texts.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Required Skills And Abilities:

Ability to work well as part of a team.
Ability to follow all sanitation procedures.
Understand food handling techniques, preparation, and cooking procedures.
Exhibit excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
Strong verbal and written communication skills.
Understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Be familiar with the industry's best practices.

Preferred Education And Experience:

2+ years food service skills or related experience preferred.
Have experience with bulk food prep and production in a commercial kitchen setting.
Ability to pass a background check.
Have a valid food safety handler and sanitation certification in accordance with state and local regulations or obtain one within 30 days of employment.
High school or vocational school coursework in kitchen basics such as food safety, preferred.

Special Demands:

The work environment can be loud and busy.
There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.
Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.
Must be able to lift up to 50 pounds at times.
Exposure to cleaning chemicals.

Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

","hiringOrganization":{"@type":"Organization","name":"Upper Crust Food Service","sameAs":"https://www.uppercrustfoodservice.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Pullman, WA","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":49,"item":{"@type":"JobPosting","title":"Sous Chef","datePosted":"2025-09-18","description":"

Job Summary

Rolling Green Village is a not-for-profit retirement community with a 35 Year Track Record of Excellence and a 5 star nursing home rating – Quality Care. Please visit our website at www.rollinggreenvillage.com to take a virtual tour of the new expansion at the community. Please scroll down to the Expansion tab then click on the “walk through” tab to see a virtual tour of the new dining room.

We are currently seeking a hospitality minded Sous Chef. We offer flexible work schedules for AM and PM shifts. Generally no hours past 8pm. We are a full service, cook to order, restaurant. Staff receive complimentary meals and uniforms

Candidates must have a desire to join a great team dedicated to providing outstanding care and service to our residents.

Essential Job Duties:

1. Assists in the planning, scheduling and supervising of kitchen personnel.
2. Assists in the development of all menus and assures implementation and production of these menus, consistent w/ Kitchen Managers expectations.
3. Assures staff education is provided to kitchen employees in accordance with the staff education program provides on-the-job training for food preparation and kitchen employees.
4. Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to insure standards are met.
5. Assists in all ordering, receiving and proper storage of all food and supplies.
6. Supervises production, sanitation and food service to apartment residents and Health Center residents.
7. Handles inventory controls and maintaining minimum/maximum par levels.
9. Monitors all line checks, temperature logs and systems pertaining to the kitchen operation.
10. Leads in the development and implementation of standardized recipes and menu specifications.
11. Performs specific work duties and responsibilities as assigned by supervisor.

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Benefits

Rolling Green Village offers the following benefits:

Competitive Pay
Use of community Fitness Center at no cost
Employee Assistance Program (EAP)
Tuition Assistance
Referral Bonuses
403b Retirement
Medical, Dental, Vision benefits to full-time employees
Quarterly Attendance Award
Paid Time Off (PTO) to full and part-time employees
Interested candidates may apply online via our website at www.rollinggreenvillage.com, or by faxing a resume to 864-234-2670. Applications may be picked up in person at the front desk during normal business hours.

Salary - $20 plus $4 weekend differential

","hiringOrganization":{"@type":"Organization","name":"LCS","sameAs":"https://www.lcsnet.com/"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Greenville, SC, United States","addressCountry":"United States","addressRegion":"North America"}}}},{"@type":"ListItem","position":50,"item":{"@type":"JobPosting","title":"SOUS CHEF-BANQUETS","datePosted":"2025-09-18","description":"

Company Description

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry.

Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities.

Job Description

Provide direct and general supervision to culinary team in assigned shift to ensure quality food preparation and guest satisfaction while supporting the company’s vision, mission, and values. The Sous Chef must have the ability to effectively interact and communicate with guests and team members. The Sous Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability.

Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company’s standards.
Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc.
Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc.
Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries.
Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book.
Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems.
Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks.
Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas.
Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication.
Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.
Ensure team member engagement is maintained at a high level.
Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.
Provide ongoing direct and honest feedback to team members regarding individual performance.
Establishes operational guidelines for the recruitment and retention of outlet team members.

Qualifications

(Related education and experience may be interchangeable on a year for year basis)

Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience.
Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the
Computer literacy to include Excel Spreadsheet and Word experience.
Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions
Must successfully pass background check
Must successfully pass an alcohol and drug screening
Must be 21 years of age

Additional Information

All your information will be kept confidential according to EEO guidelines.

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

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