<h3>Job Description</h3>
Job Description
Location:
Avery Point by Erickson Senior Living
Compensation: starting at 55,000+ per year, based on experience.
Great benefits.
Fun culture and growth opportunities.
Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You’ll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment.
What we offer
<ul>
<li>Quality of life – most of our restaurant's team members are out before 9pm</li>
<li>Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options</li>
<li>PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law.&nbsp; </li>
<li>A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values</li>
<li>Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age</li>
<li>30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices</li>
<li>Growth Opportunities – grow with the company as we open new communities and expand on our existing ones!</li>
<li>Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones</li>
</ul>
How you will make an impact
<ul>
<li>Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation</li>
<li>Manages daily kitchen production and food preparation to ensure timely service of resident meals</li>
<li>Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts</li>
<li>Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock</li>
</ul>
What you will need
<ul>
<li>Minimum of 3 years full-service experience required</li>
<li>Minimum of 6 months supervisory and coaching experience required</li>
<li>Must be able to work some weekends and holidays.</li>
<li>Be able to lift and/or move objects weighing up to 50 pounds</li>
<li>Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers</li>
</ul>
Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description.
Avery Point is a beautiful 94-acre continuing care retirement community located in Short Pump, Virginia, just minutes from downtown Richmond. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Avery Point helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow.
Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Sous Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction.
Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement.
Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you.
Job Description 
Job Description Summary:
The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods.
Key Competencies:
People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control
Duties and Responsibilities:
<ul>
<li>Cutting, slicing and filleting different types of fish and vegetables</li>
<li>Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Reporting any problems with kitchen equipment to the manager on duty</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use</li>
<li>Greeting and communicating with customers to ensure that they feel valued as our customer</li>
</ul>
This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.
Qualifications 
Requirements:
<ul>
<li>Minimum 6 months in the food service industry; sushi rolling experience preferred</li>
<li>Ability to read, write and communicate in English</li>
<li>Communicate with the customer/member to engage and understand their needs</li>
<li>Valid food handler’s license, with sound knowledge of food safety regulations</li>
<li>The ability to stand for long periods of time</li>
<li>The ability to work under pressure with sound judgement</li>
<li>Encompass the company mission and core values</li>
</ul>
 Additional Information 
Salary: $18.67-$19.50 Hourly
Hana Group North America is an Equal Opportunity Employer

Sushi Chef I

<h3>Job Description</h3>
Job DescriptionDay-Time Café Chef @ de Young Cafe located inside de Young Museum in the Golden Gate Park in San Francisco. We are seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards. To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more. MAIN DUTIES A: Key Responsibilities - To manage the kitchen for assigned tasks and duties - To maintain a high standard of food quality and presentation. - To maintain portion control and manage any wastage recording, where necessary, appropriately. - To ensure that dishes are prepared and cooked according to the specific instructions. - To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals. - To support the kitchen team in providing an efficient and effective food service as is required from the catering department. - To ensure the smooth running of the kitchen in line with departmental procedures on a day to day basis including but not limited to;&nbsp; o Reviewing stock levels and noting ordering requirements clearly. o Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice. o Assisting with the execution of accurate stock audits. o Debriefing and providing written documentation to kitchen team for shift execution. - To execute the development of the menus in terms of service standards and profitability. - Ensure all policies, procedures, standards and guidelines are carefully adhered to. - To be responsible for cleaning and care of all equipment in the area of work. - To ensure that all equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials in accordance with Health &amp; Safety, Food Hygiene and OSHA regulations and legislation./ Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate. - To execute any catering services undertaken by the Café. - To build effective and constructive relationships. - To communicate clearly, concisely and professionally. Any other duties that might reasonably be expected from the post holder. B: Requirements &amp; Personal Attributes - Candidates should possess appropriate qualifications and experience to meet the requirements of this role. Minimum 3 Years prior Café Chef or 4 Years as Sous-Chef in large volume operations required C: Experience / Knowledge - Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas. - Experience of menu and product development - Experience of catering for large functions D: Key Skills - Excellent human-relation and guest service skills. - Commercial awareness. - Flexibility. - The ability to be proactive and identify and recommend changes for improvement where appropriate. - Accuracy and attention to detail. - Good communication and interpersonal skills - Problem solving skills. - Excellent organizational skills and the ability to handle a varied and demanding workload. - The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team. E: Personal Hygiene and Appearance - Observe good personal hygiene at all times and be of well-groomed appearance at all times. F: Food Hygiene and Health &amp; Safety - All staff are required to observe and comply with all relevant regulations and legislation set out on in the Handbook in line with statutory obligations. - Participate in all training as required. - Constant standing and walking - Frequent lifting/pushing/pulling objects &amp; occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance). - Safely Load and Unload catering trucks with food transit boxes and equipment - Able to use ladders, clean ground level areas - Valid California Food Handlers Card &amp; Manager ServeSafe Certified - Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description - Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. - Whilst English is the main language of communication; we welcome bilingual English &amp; Spanish speakers G: Additional Information This is a full-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Cafe Chef

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Bonus based on performance</li>
<li>Flexible schedule</li>
<li>Free food &amp; snacks</li>
</ul>
 Seeking a Skilled and Efficient Sushi Chef! Are you a sushi chef who thrives on precision, speed, and maintaining immaculate workspaces? Look no further! We have an exciting opportunity for a talented sushi chef to join our team at Sushi Tokyo. Position: Sushi Chef Hours: Flexible Compensation $1500-1800/wk + tips Why Choose Us? - Join a dynamic and passionate team of culinary professionals. - Work in a fast-paced environment that values your skills and expertise. - Showcase your creativity by crafting delectable sushi dishes. - Utilize state-of-the-art equipment and top-quality ingredients. Responsibilities: - Prepare and assemble sushi rolls, sashimi, and nigiri with precision and efficiency. - Ensure the highest standards of cleanliness and sanitation in the kitchen area. - Manage inventory and maintain proper storage of ingredients. - Collaborate with team members to deliver an exceptional dining experience. - Consistently follow all health and safety regulations. Requirements: - Proven experience as a sushi chef, demonstrating expertise in Japanese cuisine. - Proficient knife skills and the ability to work quickly without compromising quality. - Strong attention to detail, cleanliness, and organization. - Excellent communication skills to effectively collaborate with the team. - Ability to thrive in a fast-paced environment. Join our team and indulge the taste buds of our valued customers with your exceptional sushi creations! To apply, please send your resume and a brief cover letter outlining your experience to the email on the listing. We can't wait to meet you!

Sushi Chef

<h3>Job Description</h3>
Job Description
PURPOSE OF POSITION: To manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as hotel standards and local policies and procedures.
ESSENTIAL FUNCTIONS
<ul>
<li>Manage the day to-day operations and assignments of the kitchen staff; communicate goals, and assign/prioritize work. Communicate and enforce polices and procedures with all staff. </li>
</ul>
<ul>
<li>Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potential serious issues.</li>
<li>Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. </li>
<li>Ensure that all menu items are prepared and presented according to established recipes and standards. </li>
<li>Develop menu design and concepts for all food and/or bar outlets, and creating events. Monitor competitors and industry trends. </li>
<li>Maintain updated and accurate costing and documentation of all dishes prepared and sold in food and beverage operations. </li>
<li>Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. </li>
<li>Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.</li>
</ul>
<ul>
<li>Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. </li>
</ul>
<ul>
<li>Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. </li>
</ul>
<ul>
<li>Promote teamwork and quality service through day communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Special Events, Maintenance, and Guest Services. Assist sales, events and F&amp;B staff with banquets, parties and other special events.</li>
<li>Interact with outside contacts:</li>
</ul>
<ol>
<li>Guest-to ensure their total satisfaction</li>
<li>Vendors-to order supplies and equipment</li>
<li>Health Department and other regulatory agencies-regarding safety matters and kitchen inspections</li>
<li>Other contacts as needed (professional organizations, community groups, local media)</li>
</ol>
Other duties may be assigned.
JOB REQUIREMENTS
Education and/or Experience--
<ul>
<li>5 years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Management experience is required and a culinary qualification is essential.</li>
</ul>
Language Skills—
<ul>
<li>Ability communicates effectively and professionally with other departments, guests, and others in English.</li>
<li>Knowledge of other languages is a plus. </li>
<li>Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.</li>
</ul>
Physical Ability— 
<ul>
<li>Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.</li>
<li>Moving about the kitchen.</li>
<li>Handling food, objects, products and utensils.</li>
<li>Required to use hands to finger, handle, or feel objects.</li>
<li>Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.</li>
<li>Must be able to stand for 8+ hours per day.</li>
</ul>
Other— 
<ul>
<li>Must be able to work nights, weekends/holidays.</li>
<li>Ability to multi-task.</li>
<li>Must have a strong attention to detail. </li>
<li>Must have CA Food handling certificate.</li>
<li>Communication skills are utilized a significant amount of time when interacting with other; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel.</li>
<li>Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving instructions.</li>
<li>Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.</li>
<li>Problem solving, reasoning, motivating, organizational and training abilities are used often. </li>
<li>Alcohol awareness certification and/or food Service permit or valid health/food handler card as required by local or state government agency. </li>
</ul>

(Please note: Management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Executive Chef

<h3>Job Description</h3>
Job Description
NOW HIRING FOR A NEW RESTAURANT OPENING 
Position Overview:
Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®.
What we expect of you:
<ul>
<li>Provides support to Executive Chef in all areas of responsibility</li>
<li>Manages back of house team members, operations, and food production for the restaurant and FIREBAR®</li>
<li>Provides direction and training to team members by coaching, counseling, and providing feedback</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Responsible for scheduling back of house team members</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</li>
<li>Supervises and participates in butchering and portion control on each shift</li>
<li>Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen</li>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Attainable monthly bonus program</li>
<li>Comprehensive training</li>
<li>Three weeks of paid time-off annually</li>
<li>401k + Company Match</li>
<li>Competitive benefits— Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New store openings— several growth opportunities for all team members!</li>
<li>Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!</li>
</ul>
Qualifications:
<ul>
<li>2 years high volume, full service restaurant experience in a management position</li>
<li>Warm, passionate, and committed to the industry</li>
<li>Excellent communication skills</li>
<li>Ability to remain calm, cool, and collected under pressure</li>
<li>Self-Actualized and motivated</li>
<li>Self-discipline; maintained professional appearance</li>
<li>Butchering experience preferred</li>
<li>Scratch Kitchen Experience preferred</li>
</ul>
If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. 
Company DescriptionFirebirds Wood Fired Grill is a collection of 65 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill. 
<h3>Company Description</h3>
Firebirds Wood Fired Grill is a collection of 65 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

<h3>Job Description</h3>
Job Description
PURPOSE
Under the guidance and supervision of the owners, and within the limits of established policies, procedures and Food and Beverage Manual, oversees and directs all aspects of the kitchen operation.
RELATIONASHIPS
1.&nbsp; &nbsp; &nbsp;Reports directly to the owners&nbsp;
2.&nbsp; &nbsp; &nbsp;Provides functional assistance and direction to the kitchen operation.
3.&nbsp; &nbsp; &nbsp;Interacts with individuals outside the restaurant including, but not limited to guests, suppliers, competitors and other members of the local community
4.&nbsp; &nbsp; &nbsp;Coordinates functions and activities with FOH (Front of House) management and staff.
DUTIES AND RESPONSIBILITIES
1.&nbsp; &nbsp; &nbsp;Supervises the function of all kitchen employees to manage costs and contributes to maximizing the overall Food and Beverage company profit.
2.&nbsp; &nbsp; &nbsp;Controls and analyzes, on an on-going basis, the following:
<ol>
<li>Quality levels of production and presentation including employee meals.</li>
<li>Guest satisfaction</li>
<li>Merchandising and Marketing</li>
<li>Operating/payroll/food costs</li>
<li>Cleanliness, sanitation, hygienic</li>
<li>Safety and Health Legislation</li>
<li>Ensures optimum performance in all of the above areas</li>
</ol>
3.&nbsp; &nbsp; &nbsp;Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
4.&nbsp; &nbsp; &nbsp;Establishes and maintains effective employee relation working relationships.
5.&nbsp; &nbsp; &nbsp;Conducts, under the guidance of the owners, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and disciplinary procedure if necessary to ensure appropriate staffing and productivity. Consults with manager, staff and owners as appropriate, in performing above duties.
6.&nbsp; &nbsp; &nbsp;Develops formal training plans and conducts on-the-job training sessions for kitchen employees.
7.&nbsp; &nbsp; &nbsp;Is responsible for the preparation of menus and participates in the pricing policy in consultation with the manager and owners by taking into consideration the following:
<ol>
<li>Local requirements</li>
<li>Market needs&nbsp;</li>
<li>Competition</li>
<li>Trends</li>
<li>Recipes&nbsp;</li>
<li>Potential costs</li>
<li>Availability of food and beverage products</li>
<li>Merchandising and promotion</li>
</ol>
8.&nbsp; &nbsp; &nbsp;Works with the manager and owners in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with the company quality and quantity standards. Inspects all perishable food items received for quality.
9.&nbsp; &nbsp; &nbsp;Attends and contributes to daily production meeting and weekly meetings with manager and owners and/or whenever scheduled.
10. &nbsp; Keeps an up-to-date standard recipe file for all food items to include
<ol>
<li>Sales history</li>
<li>Sales mix</li>
<li>Actual costs</li>
<li>Potential costs</li>
<li>Par stock</li>
<li>Production time</li>
</ol>
11. &nbsp; Performs related duties and special projects as assigned.
REQUIREMENTS
High school diploma or GED, Secondary schooling or equivalent technical school. Preferably received apprenticeship training.
Culinary school degree preferred or 6-8 years on the job experience. Preferably the candidate has worked through the ranks of production, line cook and sour chef.&nbsp;
SKILLS NEEDED
<ul>
<li>Knowledge with practical seafood purchasing and cooking techniques.</li>
<li>Strong cooking techniques, leadership &amp; communication with managing a team and resolving conflicts.</li>
<li>Experience managing staff, ordering, HACCP, inventory, budgeting and menu planning.&nbsp;</li>
<li>Creativity in developing menus and platting styles.</li>
<li>Knowledge of sauce preparation, soups, butchering and all culinary operations.</li>
<li>The ability to train and maintain training programs.</li>
</ul>
·&nbsp; &nbsp; &nbsp; &nbsp;Planning short- and long-range goals, including strategic (5 year) planning
·&nbsp; &nbsp; &nbsp; &nbsp;Budgeting and forecasting
·&nbsp; &nbsp; &nbsp; &nbsp;Departmental profit/loss analysis
·&nbsp; &nbsp; &nbsp; &nbsp;Effective verbal and written communication skills
·&nbsp; &nbsp; &nbsp; &nbsp;Time management &amp; organization. Being able to multi-task under pressure
CERTIFICATIONS
<ul>
<li>ServSafe manager certification</li>
</ul>

<h3>Job Description</h3>
Job Description 
Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. 
We're looking for an Sous Chef to join our team!
You will be responsible for building strong teams - through development, effective hiring, and engagement. You will also be accountable for a variety of venue business functions and execution of consistent and flawless culinary and operational standards. This may include but is not limited to scheduling, inventory management, ordering, managing (opening/closing) shifts and hiring. 
You must also develop your culinary team through training, mentoring, and managing so that you can deliver consistent culinary experience to every Puttshack guest.
We'd like for you to have:
<ul>
<li>3+ years of prior restaurant, hotel, or entertainment management experience</li>
<li>2+ recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment</li>
<li>Ability to manage a diverse work environment</li>
<li>High school diploma or equivalent</li>
</ul>
What you’ll do:
<ul>
<li>Bring your 'A' Game each and everyday</li>
<li>Lead by example by demonstrating Puttshack Core Values</li>
<li>Develop their team through coaching and purposeful feedback</li>
<li>Drive Associate engagement and entrepreneurial spirit</li>
<li>Promote safe operational standards for both Guest and Associate safety</li>
<li>Create relationships with local and national vendors to ensure we always have the best product and ingredients to work with</li>
<li>Leverage business metrics and trends to drive performance and to maximize profit</li>
<li>Forecast food consumption</li>
<li>Monitor equipment for operational efficiency and safety</li>
<li>Maintain food and labor costs to budgeted plan</li>
<li>Assist in menu item pricing</li>
</ul>
The Puttshack experience is really all about having fun – and doing something fun - together.
<ul>
<li>Our Purpose - To bring everyone in to play.</li>
<li>Our Vision - To be the universal answer to the question ‘Where should we get together?’</li>
<li>Our Mission - To create lasting memories for people of all generations through a shared, world-class entertainment experience.</li>
<li>Our Values:</li>
</ul>
<ul>
<li>Bring your 'A' game - We strive for excellence in everything we do.</li>
<li>Lead the Way - Our associates embrace and are inspired by change.</li>
<li>Own the Fun - We revel in our guests’ enjoyment.</li>
<li>Care Deeply - We take great care of our guests, our associates and the communities we call home.</li>
</ul>
What’s in it for you:
<ul>
<li>Paid PTO</li>
<li>Health insurance: medical, dental, and vision</li>
<li>Paid Parental Leave</li>
</ul>
At the intersection of entertainment and hospitality, Puttshack is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information, and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Puttshack also takes steps to prevent retaliation and create a respectful, equitable, and inclusive environment for our Associates, Guests, and Vendors.

<h3>Job Description</h3>
Job DescriptionRounds Chef needed for extremely busy fine dining restaurant group established in 1999 that provides lunch, dinner, full bar and off-site catering. All food is made in house. We provide a true team experience where back of house and front of house work together in calm and positive environment. Hands on continuing education in baking, butchering, charcuterie, seafood prep and mixology.

Rounds Chef

<h3>Job Description</h3>
Job Description
Exciting opportunity to join the St Clair Inn is hiring a Banquet Chef.
Responsibilities:
The Banquet Chef is responsible for&nbsp;overseeing food production and presentation for large events and functions, focusing on efficient batch cooking and maintaining high-quality standards.&nbsp;You will collaborate with event planners, oversee kitchen staff, manage inventory, and ensure all food items are prepared and plated according to specifications.
 
<ul>
<li>Collaborating with clients or event planners to develop appropriate menus, ensuring they meet the event's needs and specifications.&nbsp;</li>
<li>Overseeing the preparation of food items, ensuring they meet quality standards and are presented attractively.&nbsp;</li>
<li>Leading and supervising kitchen staff, including training them on food preparation, plating, and safety protocols.&nbsp;</li>
<li>Maintaining adequate inventory levels, ordering food supplies, and ensuring proper storage practices.&nbsp;</li>
<li>Monitoring food costs and ensuring they stay within budget.&nbsp;</li>
<li>Ensuring food quality and consistency throughout the preparation and service process.&nbsp;</li>
<li>Implementing and enforcing food safety and sanitation protocols.&nbsp;</li>
<li>Collaborating with event planners and other staff to plan and organize banquet setups, ensuring all aspects of the event are coordinated seamlessly.&nbsp;</li>
<li>Coordinating the timing and flow of food service during the event, ensuring prompt and efficient service.&nbsp;</li>
</ul>
Qualifications:
<ul>
<li>Prior banquet chef experience preferred.</li>
<li>Strong attention to detail.</li>
<li>Volume cooking experience.</li>
<li>Supervisory experience.</li>
</ul>
About Company 
Built on stories from the past – like the one about Jimmy Hoffa and the North Tower or the one about the treasure chest at the bottom of the river just off the boardwalk – the St. Clair Inn is more than what you see. Our curious visitors can go back in time to a speakeasy, celebrate a milestone with friends and family, or relax in the land of blue water. Every stay’s a story…create yours today.

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