<h3>Job Description</h3>
Job Description
Sous Chef
Description:
The Sous Chef is to act as second-in-command in a team oriented environment, previous experience a must. Sous Chef will be working with farm fresh organic quality ingredients and changing seasonal/weekly/daily menu items. We thrive on making sure our customers are eating foods healthy for their body; this position requires handling special requests and dietary restrictions including but not limited to raw, paleo, celiac and other special diets.
We are looking for someone with the following characteristics:
<ul>
<li>Trustworthiness - must be able to keep the vision and standards of this company</li>
<li>Highly driven and focused</li>
<li>Able to manage self and responsibilities</li>
<li>Provide direction</li>
<li>Train cooks and other kitchen staff while working the line</li>
</ul>
Position Duties:
<ul>
<li>Help keep production on time, ensuring that kitchen staff is able to perform their duties to standards</li>
<li>Implement high standard of cleanliness and sanitation practices</li>
<li>Able to accept food orders</li>
<li>Take inventory as needed</li>
<li>Maintain quality control of food items</li>
<li>Able to assume the duties of the Executive Chef when the chef is not present</li>
</ul>
​This is a Full Time position with a starting pay range of $15 - $22.
How to Apply:
Complete the application, attach your resume if you have one, and feel free to give us a call at Season’s Harvest - The Farmer’s Table at 832-534-8686. Thank you!
Company DescriptionAt Season's Harvest, our focused objective is to connect our community to wholesome food. We fashion our menus around what is grown on our eight acre farm, while also strongly emphasizing fresh, seasonal ingredients that are locally sourced and sustainably grown. We cater to a range of dietary preferences from vegan to paleo, gluten free to fresh-milled grains, and everything in between. We are wanting to add people who are trustworthy in handling the vision of Season's Harvest. If you are looking for a creative outlet or a wholesome environment that offers growth we are a place where your artistic abilities and gifts are wanted and can be utilized to serve our community. 
<h3>Company Description</h3>
At Season's Harvest, our focused objective is to connect our community to wholesome food. We fashion our menus around what is grown on our eight acre farm, while also strongly emphasizing fresh, seasonal ingredients that are locally sourced and sustainably grown. We cater to a range of dietary preferences from vegan to paleo, gluten free to fresh-milled grains, and everything in between. We are wanting to add people who are trustworthy in handling the vision of Season's Harvest. If you are looking for a creative outlet or a wholesome environment that offers growth we are a place where your artistic abilities and gifts are wanted and can be utilized to serve our community.

Sous Chef

<h3>Job Description</h3>
Job Description
 
Kitchen Manager 
Company Overview:
At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community.
Job Duties and Responsibilities:
At NetCost Market a general manager will Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Regional kitchen manager will hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. He/ She will ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.
<ul>
<li>Oversee day-to-day kitchen operations to ensure smooth and efficient workflow. Ensure all dishes are prepared correctly, consistently, and in accordance with company recipes, portioning standards, and internal policies. Maintain quality, presentation, and timeliness of every dish leaving the kitchen.</li>
<li>Ensure staff maintain daily food safety documentation, including food temperature logs, refrigerator logs, and end-of-day cleaning checklists (e.g., worktables, grills, ovens).</li>
<li>Manage food quality by guiding staff on preparation, cooking techniques, taste testing, and visual presentation; ensure menu recipes are followed, with flexibility to innovate up to 10% of the menu.</li>
<li>Place and receive orders for all kitchen supplies, ensuring timely delivery, accurate inventory levels, and quality control of all incoming products.</li>
<li>Collaborate with the Executive Chef on menu execution, kitchen operations, and staff coordination to ensure consistency and efficiency.</li>
<li>Maintain valid food handler certification (renewed every 5 years) and monitor food temperatures to ensure all items meet safety standards before serving.</li>
<li>Maintain accurate inventory by reviewing purchase reports, placing and receiving orders, updating inventory logs, and minimizing waste and product loss.</li>
<li>Ensure all stations are stocked and cleaned properly, including organizing weekly deep cleaning and monitoring adherence to kitchen layout and planogram.</li>
<li>Organize and adjust staff schedules based on business needs and supervise all kitchen stations (salads, hot line, cold entrees, pre-pack, grab-and-go).</li>
<li>Provide prompt, respectful customer service, resolve concerns professionally, and report staff or customer issues to the store manager in a timely manner.</li>
</ul>
Preferred Qualifications:
<ul>
<li>Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef </li>
<li>Hands-on experience with planning menus and ordering ingredients </li>
<li>Knowledge of a wide range of recipes </li>
<li>Familiarity with kitchen sanitation and safety regulations </li>
<li>Excellent organizational skills </li>
<li>Conflict management abilities </li>
<li>Ability to manage a team in a fast-paced work environment </li>
<li>Flexibility to work during evenings and weekends </li>
<li>Ability to work well under pressure and fast paced environment</li>
<li>Willing to work a flex schedule</li>
<li>Must be able to lift up to 50 lbs</li>
</ul>

Kitchen Chef

<h3>Job Description</h3>
Job Description
&nbsp;Salary:&nbsp;
Other Forms of Compensation: &nbsp;
Pay Grade:&nbsp;11&nbsp;
Morrison Healthcare&nbsp;is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary
Position Overview:
 We are seeking a dynamic and experienced Chef Director to lead and elevate the culinary operations at our 90-bed hospital in Mt. Pleasant, South Carolina. The ideal candidate is a passionate, hands-on culinary leader with a strong background in healthcare or hospitality foodservice, and a commitment to providing exceptional dining experiences for patients, staff, and guests.
85 - 95K, Full Benefits, 5-day work week, Growth potential, matching 401K, alternating weekends
Key Responsibilities:
Oversee all culinary operations including patient dining, retail café, catering, and physician lounge
Lead, train, and develop a high-performing culinary and front-of-house team
Ensure compliance with all food safety, sanitation, and regulatory standards (e.g., HACCP, Joint Commission)
Collaborate with clinical nutrition and healthcare teams to support patient satisfaction and dietary needs
Manage food and labor budgets, purchasing, inventory, and vendor relationships
Drive innovation in menu development with a focus on fresh, seasonal, and nutritious offerings
Foster a culture of hospitality, excellence, and teamwork throughout the department
Qualifications:
Minimum 5 years of progressive culinary management experience, preferably in healthcare or contract foodservice
Culinary degree or equivalent combination of training and experience
ServSafe certification required
Strong leadership, communication, and organizational skills
Proven ability to manage budgets and drive operational efficiency
Passion for hospitality and patient-centered service
Why Join Us?
Be part of a collaborative and mission-driven environment
Opportunity to lead culinary innovation in a healthcare setting
Competitive salary and comprehensive benefits package
Located in the beautiful coastal community of Mt. Pleasant, just minutes from Charleston
Apply to Morrison Healthcare today!
Morrison Healthcare is a member of Compass Group USA
Click here to Learn More about the Compass Story
Associates at Morrison Healthcare are offered many fantastic benefits.&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
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. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Morrison Healthcare maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1425870
Morrison Healthcare&nbsp;
MICHAEL GREMBA&nbsp;
[[req_classification]]&nbsp;

CHEF DIRECTOR

<h3>Job Description</h3>
Job DescriptionDescription:
ALL ROADS LEAD TO YOU...
At Indigo Road Hospitality Group it is our goal to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart.
Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.
Shokudo
Tucked into the rhythm of the neighborhood, Shokudo is a modern Japanese izakaya built around warmth, welcome, and the quiet artistry of the kitchen. At the heart of it all is Chef Masatomo “Masa” Hamaya, whose menu brings together comforting dishes like hand rolls, yakitori, and ramen—each one grounded in tradition and guided by technique.
The space itself draws inspiration from Japanese farmhouses and wabi-sabi design, where natural textures and thoughtful details create a calm, unhurried setting. Just behind the dining room, a lively beer garden invites a different kind of experience—casual, spirited, and full of energy.
 
YOU ARE...
A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line.
 
A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&amp;L goals. You’ll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you’ll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.
 
MAIN DUTIES
<ul>
<li>Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness</li>
<li>Oversee, maintain and manage food and service quality</li>
<li>Assess, implement and manage service standards by ensuring consistency across operational procedures</li>
<li>Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions</li>
<li>Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH)</li>
<li>Forecast financial trends to control labor, food and beverage cost</li>
<li>Partner with General Manager to ensure a positive and collaborative environment when leading by example</li>
</ul>
Requirements:
IN THE KITCHEN &amp; ON THE LINE… Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation but in general you can expect to work 50 to 55 hours a week.
 
YOU CAN EXPECT…
<ul>
<li>Competitive Pay + PTO: Competitive base + PTO after 90 days</li>
<li>Health Insurance: Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program)</li>
<li>Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both</li>
<li>Home Loan Program: A zero-interest housing loan program to help you purchase a home.</li>
<li>Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!</li>
<li>Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry</li>
<li>Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection</li>
<li>Maternity/Paternity Leave: 4 weeks PTO</li>
</ul>
The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
 
The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

<h3>Job Description</h3>
Job Description
 Position Title: [[title]] 
Salary: $70,000-75,000 per year 
Other Forms of Compensation:
Think Fresh! Lead with Excellence!
 An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!
Job Summary
As the Executive Chef, you will be responsible for overseeing kitchen operations at a senior living facility while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Plans regular and modified menus according to established guidelines</li>
<li>Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality</li>
<li>Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards</li>
<li>Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned</li>
<li>Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed</li>
<li>Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products</li>
<li>Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits</li>
<li>Follows facility, department, and Company safety policies and procedures to include occurrence reporting</li>
<li>Participates and attends departmental meetings, staff development, and professional programs, as appropriate</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chef experience a must</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Unidine today!
Unidine is a member of Compass Group USA&nbsp;
Click here to Learn More about the Compass Story&nbsp;
Associates at Unidine are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
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.
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. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Unidine maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1423303
Unidine&nbsp;
DANIELLE BETZELBERGER&nbsp;
[[req_classification]]&nbsp;

EXECUTIVE CHEF

<h3>Job Description</h3>
Role Overview: 
Sodexo MAGIC&nbsp;is seeking an&nbsp;Executive Chef at&nbsp;Delaware State University, located in&nbsp;Dover, DE.. This position will oversee the Culinary responsibilities for Campus Food Service Operations, including Residential Dining, Retail Locations, and Executive Catering.&nbsp;
The ideal candidate will oversee Culinary Excellence with an innovative passion for food and quality, as well as Staff Management and supervision. They will bring experience in training and leading on food safety, workplace safety standards, and creativity and innovation. Possess experience managing all types of catering events and have excellent client relations skills.
Will be&nbsp;responsible for client interactions and management of standards, purchasing, menu compliance, inventory, cost analysis, and forecasting. Will ensure Sodexo Culinary standards include recipe compliance, food trends, and food quality at various levels of service. Will train and implement such standards and must have the ability and willingness to develop and motivate team members to embrace culinary innovations.
 What You'll Do:
<ul>
<li>Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;</li>
<li>Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented;</li>
<li>Have a working knowledge of automated food inventory, ordering, production, and management systems;</li>
<li>Implement those systems and ensure ongoing compliance across campus.&nbsp;&nbsp;Oversee concept development, menu design, and the implementation of new culinary concepts;</li>
<li>Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;</li>
<li>Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services.</li>
</ul>
 What We Offer:
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
<ul>
<li>Medical, Dental, Vision Care and Wellness Programs</li>
<li>401(k) Plan with Matching Contributions</li>
<li>Paid Time Off and Company Holidays</li>
<li>Career Growth Opportunities and Tuition Reimbursement</li>
</ul>
More extensive information is provided to new employees upon hire.
 What You Bring:
<ul>
<li>High-volume, quality-focused culinary management experience,&nbsp;preferably within a campus dining setting;</li>
<li>Exemplary communication skills with the ability to lead a large team;</li>
<li>Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities;</li>
<li>Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team;</li>
<li>Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills.</li>
</ul>
 Who We Are:
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
 Qualifications &amp; Requirements:
Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Chef 2

<h3>Job Description</h3>
Job Description
Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. 
We offer rewarding career opportunities that include: 
<ul>
<li>Competitive wages </li>
<li>Access to wages before payday </li>
<li>Flexible scheduling options with full-time and part-time hours </li>
<li>Paid time off and Holidays (full-time) </li>
<li>Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) </li>
<li>401(K) with employer matching </li>
<li>Paid training </li>
<li>Opportunities for advancement </li>
<li>Meals and uniforms </li>
<li>Employee Assistance Program </li>
</ul>
Our community is looking for a Sous Chef to join our team.
Responsibilities: 
<ul>
<li>Provide supervision to dietary/kitchen team and supporting the Executive Chef </li>
<li>Assist in controlling food costs </li>
<li>Assist in maintaining controls and security of all food items and supplies in storage </li>
<li>Assist in maintaining and enforcing policies and procedures of all meal production, preparing and coordinating </li>
<li>Assist in managing the meal service; receiving, rotating and inventory of products and regulatory compliance; ensuring correct portioning and plate presentation of all menu items </li>
<li>Record and maintain Food Safety Equipment Records and Food Safety Temperature Records </li>
<li>Perform and assist in the rotation (FIFO – First In First Out) inventory and security of such food and supplies in the correct storage area. </li>
</ul>
Qualifications:
<ul>
<li>Two (2) years’ Sous Chef experience </li>
<li>Supervisory experience preferred </li>
<li>Must maintain current Food Services Sanitation certificate </li>
<li>Associates Degree in Culinary Arts preferred </li>
<li>Competent in organizational, time management skills </li>
<li>Must demonstrate good judgment, problem solving and decision-making skills </li>
<li>Ability to work weekends, evening and flexible hours </li>
</ul>
If having a direct impact on the lives of others is appealing to you, apply today and join our team!
EOE D/V

<h3>Job Description</h3>
Job DescriptionSous Chef Job Description You are a detailed oriented, highly organized leader; are driven to deliver results, and are known for your commitment to excellence and quality. You are dependable, self-reliant and passionate about good food and delivering exceptional customer service. You possess strong organizational and prioritization skills that will provide the foundation for success; while your professional dedication and a team-oriented attitude will assure the highest levels of service and quality. You are driven to assure the delivery of an Exceptional Hospitality Experience. You provide clear direction to those supervise. As a successful manager, you understand the importance of your accountabilities and assuring the established standards and procedures are followed. You set the example for your team with your consistency, focus on process, and commitment to assuring safety and compliance. You have a high attention to detail and take pride in the achievements and performance of your team. You command respect and co-workers acknowledge your leadership and integrity, work well under pressure, and have excellent observational and listening skills. You are very good at identifying problems before they happen and taking action; subordinates feel comfortable coming to you for direction. You calmly apply your experience and people skills to the situation to deliver actionable, quality direction. You like things to be done right and will use your excellent communication skills to work with others to collect the information you will need to assure quality and performance. You have a proven track record as a high performer, assuring all the components of the kitchen operations work efficiently and effectively; delivering an exceptional end product. You should have experience in a kitchen environment; assuring the quality and presentation of food, scheduling, inventory and purchasing. You are proficient at and understand the importance of controlling food cost and labor to run a successful operation. Job Requirement You are self-driven with a strong work ethic and work well with minimum supervision. At least (2) years experience in a similar BOH role.

<h3>Job Description</h3>
Role Overview: 
Sodexo is looking for a&nbsp;Chef Manager&nbsp;to join our team at&nbsp;University of Minnesota - Morris, in&nbsp;Morris, Minnesota.&nbsp;This Chef manager will manage the Resident dining and catering on campus. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. &nbsp; 
 Incentives: Sign On Bonus Available What You'll Do:
<ul>
<li>be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;</li>
<li>ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;</li>
<li>have the ability and willingness to develop and motivate team members to embrace culinary innovations;</li>
<li>ensure food safety, sanitation and workplace safety standard compliance; and/or</li>
<li>have working knowledge of automated food inventory, ordering, production and management systems.</li>
</ul>
 What We Offer:
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
<ul>
<li>Medical, Dental, Vision Care and Wellness Programs</li>
<li>401(k) Plan with Matching Contributions</li>
<li>Paid Time Off and Company Holidays</li>
<li>Career Growth Opportunities and Tuition Reimbursement</li>
</ul>
More extensive information is provided to new employees upon hire.
 What You Bring:
<ul>
<li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li>
<li>excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li>
<li>strong coaching and employee development skills; and/or</li>
<li>have a passion for food and innovation.</li>
</ul>
 Who We Are:
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
 Qualifications &amp; Requirements:
Minimum Education Requirement - High School Diploma or GED or Equivalent Minimum Management Experience - 1 year

Chef Manager

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Paid time off</li>
<li>Training &amp; development</li>
<li>Tuition assistance</li>
<li>Vision insurance</li>
</ul>
 We're seeking a talented Sous Chef to join our team within the RDU Airport and bring their passion for exceptional cuisine to the table! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: 
<ul>
<li>Internal: Kitchen Staff, Stewarding Staff, F&amp;B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.</li>
<li>External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.</li>
</ul>
 STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: 
<ul>
<li>High school diploma or equivalent vocational training certificate</li>
<li>Culinary College Degree</li>
<li>Previous Management/Supervisory experience</li>
<li>1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant</li>
<li>Food handling certificate</li>
<li>Ability to communicate in English with guests, co-workers, and management to their understanding</li>
<li>Ability to compute basic mathematical calculations</li>
<li>Ability to provide legible communication</li>
<li>Sanitation certificate (Preferred)</li>
</ul>
 Skills: 
<ul>
<li>Ability to perform job functions with attention to detail, speed, and accuracy.</li>
<li>Ability to prioritize, organize, and delegate work assignments.</li>
<li>Ability to be a clear thinker, analyze and resolve problems, and exercise good judgment.</li>
<li>Ability to work well under pressure of meeting production schedules and timelines for guests.</li>
<li>Ability to maintain good coordination.</li>
<li>Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.</li>
<li>Ability to work a 12-hour shift, 5 days per week in hot, noisy, and sometimes close conditions.</li>
<li>Ability to work with all products and food ingredients involved.</li>
<li>Ability to use all senses to ensure quality standards are met.</li>
<li>Ability to differentiate dates</li>
<li>Ability to operate, clean, and maintain all equipment required in job functions.</li>
<li>Ability to supervise, train, and direct employees; give correction when needed.</li>
<li>Ability to plan and produce centerpiece displays and banquet trays, and make buffets.</li>
<li>Ability to comprehend and follow recipes.</li>
<li>Ability to expand and condense recipes.</li>
<li>Ability to produce creative and artistic food work.</li>
<li>Ability to perform job functions with minimal supervision.</li>
<li>Ability to work cohesively with co-workers as part of a team.</li>
<li>Ability to motivate staff and maintain a cohesive team.</li>
<li>Ability to promote positive relations with all individuals.</li>
<li>Ability to meet datelines.</li>
</ul>
 ESSENTIAL JOB FUNCTIONS: 
<ul>
<li>Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.</li>
<li>Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.</li>
<li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.</li>
<li>Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.</li>
<li>Ensure that staff reports to work as scheduled; document any late or absent employees.</li>
<li>Coordinate breaks for assigned staff.</li>
<li>Prepare and assign production and prep work for all staff to complete, time management. </li>
<li>Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks.</li>
<li>Complete opening duties:</li>
<li>Set up a workstation with required mise en place, tools, equipment, and supplies according to standards.</li>
<li>Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards.</li>
<li>Check production schedule and pars.</li>
<li>Establish priority items for the day.</li>
<li>Inform the Chef de Cuisine of any supplies that must be requisitioned for the days tasks.</li>
<li>Transport supplies from the storeroom and stock in designated areas.</li>
<li>Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.</li>
<li>Start prep work and production of items needed for the day.</li>
<li>Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.</li>
<li>Prepare and produce all menu items for designated banquet functions.</li>
<li>Prepare all dishes following recipes and yield guides, according to department standards.</li>
<li>Inform the Chef de Cuisine of any shortages before the item runs out.</li>
<li>Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.</li>
<li>Assist staff wherever required to ensure optimum service to guests.</li>
<li>Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions.</li>
<li>Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.</li>
<li>Inform the Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.</li>
<li>Maintain production charts according to department standards.</li>
<li>Minimize waste and maintain controls to attain forecasted food costs.</li>
<li>Disinfect and sanitize cutting boards and worktables.</li>
<li>Transport empty, dirty pots and pans to the pot wash station.</li>
<li>Direct and assist stewards in order to make clean-up a more efficient process.</li>
<li>Breakdown workstation and complete closing duties according to department standards:</li>
<li>Return all food items to the proper storage areas</li>
<li>Rotate all returned product</li>
<li>Wrap, cover, label, and date all items being put away</li>
<li>Straighten up and organize all storage areas</li>
<li>Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves</li>
<li>Return all unused and clean utensils/equipment to the specified locations</li>
<li>Ice down hot items from the steam table so they cool quickly</li>
<li>Turn off all equipment not needed for the next shift</li>
<li>Restock items that were depleted during the shift</li>
<li>Ensure all banquet cooks' assignments are completed before they sign out</li>
<li>Review the status of work and follow-up actions required with the Executive Sous Chef before leaving.</li>
<li>Document pertinent information in the logbook.</li>
<li>Successful completion of the training/certification process.</li>
<li>Write schedules according to the forecasted budget and have them approved by the Executive Sous Chef or Executive Chef.</li>
<li>Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards.</li>
<li>Conduct scheduled performance appraisals.</li>
<li>Interview and hire new personnel according to the policies.</li>
<li>Plate up banquet meals as assigned.</li>
<li>Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.</li>
<li>Menu tasting for the restaurant.</li>
<li>Review Meeting planner feedback periodically.</li>
<li>Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.</li>
<li>Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities.</li>
</ul>
 KITCHEN FUNCTIONS: 
<ul>
<li>Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc.</li>
<li>Ensure quality at all times.</li>
<li>Follow through with paperwork in a timely manner.</li>
<li>Attend Sous chef meetings, leaders meetings, etc.</li>
<li>Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems.</li>
<li>Schedule correctly and ensure there is no unapproved Overtime.</li>
<li>Ensure that plating and recipe guides are followed and that all food items are consistent.</li>
<li>Ensure the work area is kept clean and safe.</li>
<li>Ensure that all employees are allowed a 30-minute break.</li>
<li>List production and assign specific job tasks.</li>
<li>Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work.</li>
<li>Adjust standard production quantities depending on the forecasted business.</li>
<li>Ensure all requisitions are closed out and signed by the Sous Chef.</li>
<li>Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items.</li>
<li>All perishable food items must be wrapped and dated.</li>
<li>Document all tardiness and absences on the day of the occurrence.</li>
<li>Review documentation with the respective employees in a timely manner and follow progressive discipline procedures.</li>
<li>Check all line employees' mise-en-place and verify line is ready for service.</li>
<li>Spot-check that menu items are being produced to standards.</li>
<li>Monitor that all staff perform to their standards of service.</li>
<li>Follow all restaurant procedures and policies.</li>
<li>Give Positive feedback to staff to maintain performance and address behavior, not personality.</li>
<li>Be on time, ready to work, and set an example for all employees to follow.</li>
</ul>
 SECONDARY FUNCTIONS: 
<ul>
<li>Follow the maintenance program and cleaning schedule</li>
<li>Perform duties in other areas of the kitchen as assigned</li>
<li>Attend gourmet shows, food and wine meetings</li>
<li>Perform at special events and off-premise functions</li>
<li>Research new products, menu items, and display presentations</li>
<li>Assist in the employee selection process.</li>
</ul>
 NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship. Grove Bay Crawford is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

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