<h3>Job Description</h3>
Job DescriptionDescription:
AT INDIGO ROAD...
Our goal is 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.
 
You are a talented, passionate and creative Sushi Chef with the fire inside to delicately slice up any fish that swims your way. Every ounce of love goes into each piece of nigiri you prepare, ultimately creating a party for taste buds.
 
Summary of Key Responsibilities
Responsibilities and essential job functions include but are not limited to the following:
<ul>
<li>Accurately and efficiently prepare the highest quality of sushi for our guests; compiling consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.</li>
<li>Provide training and guidance to other members regarding sushi culinary cooking procedures and plating</li>
<li>Prepare and present all food items, hot and cold per sushi outlet standards and norms</li>
<li>Assume 100% responsibility for quality of products serves</li>
<li>Assist in the preparation all banquet event orders</li>
<li>Adhere to all DHEC regulations for cleanliness and sanitation</li>
<li>Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period</li>
<li>Portions food products prior to cooking according to standard portion sizes and recipe specifications</li>
<li>Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment</li>
<li>Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining</li>
<li>Follows proper plate presentation and garnish set up for all dishes</li>
<li>Handles, stores and rotates all products properly</li>
<li>Assists in food prep assignments during off-peak periods as needed</li>
<li>Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.</li>
<li>Attends all scheduled employee meetings and brings suggestions for improvement</li>
<li>Performs other related duties as assigned by the Kitchen Manager or manager-on-duty</li>
</ul>
Requirements:
Required Knowledge, Skills &amp; Abilities:
<ul>
<li>A minimum 2 years’ experience in kitchen preparation and line cook experience</li>
<li>Basic understanding of professional cooking and knife handling skills</li>
<li>Basic food cost knowledge</li>
<li>Understanding and knowledge of kitchen safety, sanitation and food handling procedures.</li>
<li>Must be available to work nights, weekends and holidays.</li>
<li>Must be able to speak, read and understand basic cooking directions.</li>
<li>Must be able to communicate clearly with managers, kitchen and restaurant employees</li>
<li>Ability to model and act in accordance with The Indigo Road guiding principle</li>
</ul>
Physical Requirements:
<ul>
<li>Constant standing/walking</li>
<li>Occasional environmental exposures to cold, heat and water</li>
<li>Occasional stooping, kneeling or crawling</li>
<li>Occasional pushing, pulling, lifting or carrying up to 50 lbs.</li>
<li>Occasional ascending or descending ladders, stairs, ramps</li>
<li>Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine</li>
<li>Constant reaching, turning, and performing precision work around the kitchen area</li>
<li>Constant receiving detailed information through oral communication</li>
<li>Constant talking, expressing or exchanging ideas by means of the spoken word</li>
</ul>
Disclaimer: The above job description is not an exhaustive list of all of the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at Indigo Road, employment is “at will” or voluntary on both the part of the employee or employer. That’s means employment can be terminated by either party with or without notice and/or with or without cause.
 
Indigo Road 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, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Sushi Chef

<h3>Job Description</h3>
Job DescriptionDescription:
 
Des Moines Renaissance Savery is currently seeking a skilled Sous Chef to join our culinary team at our Stepstone Hospitality managed hotel. The ideal candidate will be passionate about the culinary arts an possess strong leadership skills to successfully guide the kitchen team to excellence.
· Assist the Executive Chef/Food &amp; Beverage Director in supervising food preparation staff, including hiring, discipline, discharge, performance evaluations, and development.
· Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels.
· Assist the Executive Chef in planning, coordinating, and directing food preparation across all hotel dining outlets
· Supervise and support kitchen staff, including cooks, prep staff, and dishwashers
· Assist in planning meals and developing menus.
· Assist the Food and Beverage Manager and sales staff with banquets, parties, and other special events.
· Requisition food and equipment by giving specifications, quantities, and quality descriptions.
· Ensure all food is prepared and presented to the highest quality standards.
· Enforce health, hygiene, and safety regulations in the kitchen
· Monitor inventory, assist with ordering supplies, and control food and labor costs.
· Ability to accurately use various office and accounting software.
· Maintain uniform and grooming standards as outlined in the employee handbook and departmental training.
· To assume responsibility for production in each area of the kitchen as business levels demand.
· Ability to follow production sheets to ensure efficient ordering of food and accurate production. Use their full potential, minimizing waste and using proper food rotation principles.
· Assist in all areas of the kitchen and fill all positions as needed.
· Responsible for opening and closing procedures for the kitchen.
· Train new staff members and participate in ongoing training for current staff members.
· Interview candidates for employment following proper interview procedures. 
· Step in for the Executive Chef when needed and ensure smooth kitchen operations during their absence
· Attend meetings as required.
- Maintain a flexible schedule to accommodate business demands. 
Requirements:
· Minimum lifting of 50 pounds.
· Pushing, bending, stooping, upward reaching, and manual dexterity.
· Hearing, writing, typing.
· Minimum pulling of 50 pounds.
- Other duties may be assigned. 
 Stepstone Hospitality and the Renaissance Des Moines Savery Hotel are Equal Opportunity Employers - EOE/M/F/D/V

Sous Chef

<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.
 
YOU ARE...
A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused (Italian / Scratch Kitchen) 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:
At Colletta Cary, Colletta (meaning “collection” in Italian), is a compilation of lively dining experiences. We celebrate the best of Italian American dishes with welcoming hospitality and service. Seasonal changes guide the menu of house-made pasta, antipasti, pizzas and more. Staying true to Italian dining traditions, Colletta also offers a “For the Table” chef-curated option for a family-style experience, offered nightly alongside the full à la carte menu.
 
Located at Fenton in Cary, NC, this casual yet polished family-style Italian restaurant features 120 indoor dining seats, 60 seats outdoors on the semi-covered patio, and a 12-seat bar.
 
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 DescriptionDescription:
Job Summary
Seasons Culinary Group is a subsidiary of Southern Foodservice Management, Inc.
We are looking for a skilled and motivated Sous Chef to join our large, year-round catering operation. As a Sous Chef, you will play a key role in ensuring the smooth execution of food preparation, kitchen management, and coordination of culinary staff in our high-volume kitchen. You will work closely with the Executive Chef and other kitchen staff to maintain the highest standards of food quality, presentation, and hygiene while meeting the unique demands of each catering event.
 
Key Responsibilities
Supervision &amp; Leadership:
<ul>
<li>Assist in managing a large team of kitchen staff, ensuring smooth daily operations.</li>
<li>Lead, train, and motivate kitchen team members, providing guidance and support.</li>
<li>Oversee kitchen shifts and delegate tasks to ensure efficient preparation and service.</li>
<li>Ensure all kitchen staff are compliant with food safety and sanitation standards.</li>
</ul>
Food Preparation &amp; Quality Control:
<ul>
<li>Assist in menu planning, recipe development, and presentation for a wide variety of catering events (corporate, weddings, parties, etc.).</li>
<li>Prepare, season, and cook dishes to meet high-quality standards.</li>
<li>Ensure consistent and high-quality food presentation and portion control.</li>
<li>Maintain inventory control, ensuring ingredients are fresh, ordered on time, and stored properly.</li>
<li>Maintain consistent quality by overseeing food preparation and cooking techniques.</li>
</ul>
Operational Efficiency:
<ul>
<li>Collaborate with the Executive Chef to streamline kitchen processes and improve efficiency.</li>
<li>Ensure all kitchen equipment is in working order and assist with equipment maintenance.</li>
<li>Track and minimize food waste through proper storage, inventory, and portioning.</li>
<li>Help maintain kitchen cleanliness and organization in line with health and safety regulations..</li>
</ul>
Client Relations &amp; Event Coordination:
<ul>
<li>Work closely with event planners and other departments to coordinate event-specific catering needs.</li>
<li>Address any last-minute changes in menus or dietary requirements for clients.</li>
<li>Ensure the timely delivery and set-up of food at event venues, maintaining high standards of service.</li>
</ul>
Staff Management:
<ul>
<li>Assist in hiring, training, and evaluating kitchen staff.</li>
<li>Ensure all team members adhere to kitchen policies, food safety guidelines, and company protocols.</li>
<li>Provide feedback and conduct performance reviews with kitchen staff.</li>
</ul>
Catering &amp; Special Events:
<ul>
<li>Oversee special event catering, working directly with event teams to ensure client satisfaction.</li>
<li>Adapt recipes and menus based on dietary restrictions or client preferences.</li>
<li> </li>
<li>QualificationsExperience:</li>
<li>Minimum 3-5 years of experience in a culinary role, with at least 1-2 years in a supervisory or Sous Chef position.</li>
<li>Experience in large-scale catering operations or high-volume kitchen environments preferred.</li>
</ul>
Education:
<ul>
<li>Culinary degree or equivalent professional kitchen experience preferred.</li>
<li>Food Safety and Sanitation certification required.</li>
</ul>
Skills:
<ul>
<li>Excellent knowledge of culinary techniques, food preparation, and presentation.</li>
<li>Strong leadership and team management abilities.</li>
<li>Ability to adapt to fast-paced, high-pressure environments.</li>
<li>Strong communication skills and attention to detail.</li>
<li>Solid organizational and multitasking abilities.</li>
<li>Proficient in using kitchen equipment and technology.</li>
</ul>
Other Requirements:
<ul>
<li>Ability to work flexible hours, including nights, weekends, and holidays, depending on catering events.</li>
<li>Ability to lift up to 50 pounds and stand for long periods of time.</li>
</ul>
Compensation:
<ul>
<li>Competitive salary based on experience, with additional benefits such as health insurance, paid time off, and opportunities for growth within the company.</li>
</ul>
Requirements:
Physical Requirements
<ul>
<li>Strength: Lift up to 40lbs</li>
<li>Posture: Standing 80%, Walking 20%</li>
<li>Movement of objects: Frequent</li>
<li>Heavy lifting, Heavy Carrying, Pushing, Pulling</li>
<li>Climbing or Balancing: Occasional</li>
<li>Stooping: Occasional</li>
<li>Reaching: Frequent</li>
<li>Handling: Frequent</li>
<li>Talking/Hearing: Frequent</li>
<li>Seeing: Frequent</li>
<li>Temperature Variation: Frequent</li>
</ul>

<h3>Job Description</h3>
Job DescriptionPosition: Sous ChefStable CraftWaynesboro, VAPay: $45k-$55k salary per yearFull time hours 45-55 per week, some holidays and some weekendsJob Overview:We are looking for a talented and passionate Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to ensure the smooth operation of the kitchen. This position is ideal for an individual with excellent leadership skills, a passion for food, and the ability to maintain high standards of food quality and kitchen operations.Key Responsibilities:
<ul>
<li>Assist with kitchen management: Support the Executive Chef in all aspects of kitchen management, including food preparation, cooking, and plating.</li>
<li>Supervise kitchen staff: Lead, motivate, and manage kitchen personnel, ensuring all members are performing their tasks efficiently and up to standard.</li>
<li>Ensure food quality: Monitor food quality and presentation to ensure consistency and adherence to restaurant standards.</li>
<li>Maintain cleanliness and organization: Oversee kitchen cleanliness, safety, and sanitation in compliance with health regulations.</li>
<li>Inventory control: Assist in managing inventory, placing orders, and ensuring proper storage of food and supplies.</li>
<li>Training and development: Assist in the training and development of junior kitchen staff, providing guidance and feedback on their performance.</li>
<li>Menu development: Collaborate with the Executive Chef to create and innovate menu items, making suggestions for improvements or new offerings.</li>
<li>Handle kitchen operations: Take responsibility for the kitchen in the Executive Chef’s absence, managing daily kitchen operations, and maintaining high standards.</li>
<li>Ensure consistency: Maintain consistent preparation and cooking techniques for all dishes, always ensuring a smooth kitchen operation.</li>
<li>Maintain schedules: Assist in scheduling shifts and ensuring the kitchen is adequately staffed during peak hours.</li>
</ul>
Requirements:
<ul>
<li>Experience: Minimum of 3 years of experience in a professional kitchen</li>
<li>Culinary skills: Strong knowledge of kitchen operations, cooking techniques, and food safety standards, knife skills, health codes knowledge </li>
<li>Leadership: Proven leadership skills with the ability to manage a team and communicate effectively, hands on leadership, scheduling kitchen labor </li>
<li>Organization: Ability to handle multiple tasks and prioritize in a fast-paced environment.</li>
<li>Education: Culinary degree or equivalent experience preferred.</li>
<li>Physical requirements: Ability to work long hours, including nights, weekends, and holidays. Must be able to stand for extended periods and lift up to [X] pounds.</li>
<li>Passion: A genuine passion for food and the culinary arts with a creative approach to cooking and menu planning.</li>
<li>Attention to detail: High level of attention to detail in both food preparation and kitchen organization, ordering supplies and food, helping with inventory </li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
Five Iron Golf is the country's premier indoor golf and entertainment experience, with 26 locations nationwide and more on the way. Five Iron Golf’s core mission is to seamlessly meld golf and entertainment, and in the process, make golf inclusive and accessible for all. 
 
The Head Chef is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. 
 
Responsibilities include but not limited to the following:
<ul>
<li>Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment.</li>
<li>Hire and oversee onboarding of culinary team members.</li>
<li>Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance.</li>
<li>Coach and develop culinary leadership and other kitchen staff to ensure consistent and high-quality food preparation and presentation.</li>
<li>Set the standard for culinary excellence and hold the team accountable for maintaining these standards.</li>
<li>Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance.</li>
<li>Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service.</li>
<li>Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space.</li>
<li>Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity.</li>
<li>Develop and test new recipes, ensuring they meet quality and cost standards.</li>
<li>Collaborate with the beverage program to create complementary food and drink pairings.</li>
<li>Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions.</li>
<li>Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events.</li>
<li>Maintain a high standard of presentation and service to deliver exceptional event experiences.</li>
<li>Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards.</li>
<li>Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering.</li>
<li>Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging.</li>
<li>Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing.</li>
<li>Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability.</li>
<li>Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community.</li>
</ul>
Required Qualifications:
<ul>
<li>Culinary school degree or professional certifications such as CEC, or commensurate work experience</li>
<li>Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment</li>
<li>Proven track record of building and leading high-performing kitchen teams</li>
<li>Strong culinary expertise, with a passion for food and innovation</li>
<li>Excellent communication and interpersonal skills</li>
<li>Ability to manage multiple priorities and work effectively under pressure</li>
<li>Working knowledge of Google suite applications and restaurant management software</li>
<li>English fluency required; Spanish language skills are a plus</li>
</ul>
Benefits (*applies only to full-time employees):
<ul>
<li>Health, Dental, and Vision insurance*</li>
<li>Long and Short-Term Disability*</li>
<li>Accident and Critical Illness Insurance*</li>
<li>401(k) *</li>
<li>Meals while working are included for free</li>
</ul>
Salary: $70,000 - $80,000/year 
Job Type: Exempt, Full time
 
Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required.
Requirements:

Head Chef

<h3>Job Description</h3>
Job DescriptionDescription:
GENERAL POSITION SUMMARY: 
To monitor quality, health and sanitation standards for culinary department. Assist in the development of world-class cuisine and refinement of recipes. Participate in the administration of policies and procedures for kitchen personnel. 
 
ESSENTIAL FUNCTIONS:
<ul>
<li>Follow AM/PM itinerary for assigned shift.</li>
<li>Monitor standards of excellence for all culinary areas.</li>
<li>Maintain standards for flavor and presentation parameters.</li>
<li>Ensure that all food items are stored, handled and prepared in accordance with all health and safety procedures.</li>
<li>Perform mise en place check on all stations, complete checklist, and take appropriate corrective action immediately.</li>
<li>Ensure the Kitchen is maintained in a clean, safe and sanitary manner at all times. </li>
<li>Complete requisitions efficiently and effectively to maintain Par levels.</li>
<li>Monitor staff breaks.</li>
<li>Perform closing duties.</li>
<li>Perform any other task assigned by Chef de Cuisine/Corporate Chef.</li>
</ul>
OTHER RESPONSIBILITIES:
<ul>
<li>Responsible for all food quality and production during assigned shift.</li>
<li>Supervise the preparation and serving of quality food products to established service standards.</li>
<li>Supervise Kitchen cleaning staff.</li>
<li>Communicate closely with the Chef de Cuisine Chef/Corporate Chef regarding issues and concerns that arise during assigned shift.</li>
<li>Work and assist in development of world-class cuisine and refinement of recipes.</li>
<li>Assist with monitoring the chemical costs and safety issues.</li>
</ul>
EDUCATION, EXPERIENCE AND SKILLS REQUIRED:
<ul>
<li>High school diploma or equivalent</li>
<li>Post Secondary Culinary Diploma</li>
<li>Five to eight years of well-rounded culinary experience with knowledge of all kitchen positions.</li>
<li>Three years leadership position in quality-orientated properties.</li>
<li>Multi restaurant background: high volume, seasonal and banquet.</li>
<li>Thorough knowledge of meat, fish, produce, dry goods, inventory and portion controls.</li>
<li>Creative, imaginative and passionate about cuisine.</li>
<li>Able to take direction and to delegate, train and effectively communicate to others..</li>
<li>Organized, detail oriented and able to work in a collaborative team inspired environment which displaying a cooperative attitude.</li>
<li>Able to lift 20 pounds, ten pounds overhead.</li>
<li>Able to stand for ten hours with periodic breaks.</li>
<li>Able to reach overhead to 7’.</li>
</ul>
Full Time, Hourly Position
Hourly Rate: $36 to $42 hourly DOE
 
Benefits include:
<ul>
<li>Medical, Dental, Vision, Life, Long Term Disability </li>
<li>401k plan, we will match 50% of the first 6% you contribute, equivalent to 3% of your wages </li>
<li>Deferred compensation into 401(k) account at company Shareholder discretion. Eligible to begin participating after one year of service with an annual plan entry date of October 1st. </li>
<li>Paid Personal Days (14 per year) </li>
<li>Paid Time Off of 14 days / year based on working 2080 hours / year </li>
<li>Tuition reimbursement of 50%, up to $ 2500 / year </li>
<li>New child family leave up to 4 weeks while on approved FLMA and enrolled in company sponsored medical plan </li>
<li>50% discount for many purchases at the Space Needle (Retail, Food and Beverage, not applied towards alcohol purchases) </li>
<li>Charitable Contributions / Matching Gift, up to $200 year </li>
<li>$250 / month towards parking / orca card </li>
</ul>
The Space Needle symbolizes the innovative and forward-thinking spirit of Seattle. Our Team Members reflect our inclusive city, diverse country, and multicultural world. As an equal opportunity employer, we make all employment decisions without regard to race, color, religion, age, sex, national origin, marital status, sexual orientation, gender identity, the presence of any sensory, physical, or mental disability, military status, political ideology, genetic information, or any other status protected by local, state, or federal law. All Team Members and potential Team Members who apply for an opening will be considered without regard to these factors. We carefully screen applicants based on qualifications such as their training, education, skills, aptitude, experience, and previous work record.
Requirements:

<h3>Job Description</h3>
Job DescriptionDescription:
Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire.
 
Calling all Sushi Chefs - Join Us in Denver, Congress Park
 
Health, Wealth &amp; Happiness:
<ul>
<li>We’re hiring! Part-time or full-time roles with flexible scheduling.</li>
<li>Competitive pay $20.05 - $25.00 with wages + tips .</li>
<li>Benefits include Health and Life Insurance for team members averaging 25 hours a week or more.</li>
<li>Time to recharge! Vacation starts at up to 2 weeks per year for years 1–5.</li>
<li>Future planning? We offer a 401(k) with a company match.</li>
<li>Employee perks, discounts, and all the sushi you could wish for!</li>
<li>Room to grow, learn, and thrive with us—professional development encouraged.</li>
</ul>
Bring to the Table:
<ul>
<li>Passion for Japanese cuisine and a love of learning.</li>
<li>A commitment to food safety, cleanliness, and organized food handling.</li>
<li>A knack for teamwork, keeping your space neat, and staying engaged.</li>
<li>Extra kudos if you have a year or more in high-volume or guest-facing kitchens.</li>
<li>For Sushi Chefs: 1–2 years of culinary experience or formal training preferred.</li>
</ul>
About the Role: Our Sushi Chefs collaborate with kitchen and front-of-house teams to create fresh, beautiful sushi that keeps guests returning. Develop skills and advance through three unique stations:
<ul>
<li>Roll Station: Focus on fresh veggie prep, rice perfection, and rolling sushi.</li>
<li>Front Station: Fish breakdown, nigiri mastery, and omakase creations—plus guest interaction at the sushi bar.</li>
<li>Wheel Station: Coordinate orders and craft sushi rolls, nigiri, and sashimi to perfection.</li>
</ul>
The Vibe:
<ul>
<li>Fast-paced, full-service restaurant energy with a buzz that keeps you on your toes.</li>
<li>Physical tasks include moving around the kitchen, using tools, and savoring flavors to ensure top quality.</li>
</ul>
Equal Opportunity &amp; ADA Accommodations: We are an equal-opportunity employer and embrace diversity as a critical component of our success. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic. We celebrate our diverse team and are committed to creating an inclusive environment for all employees. If you need reasonable accommodations to perform the essential functions of this role, please don't hesitate to reach out to our HR team. We’re here to support you and ensure everyone has an equal opportunity to thrive.
Ready to dive in and bring your sushi skills to life?
Requirements:

<h3>Job Description</h3>
Job DescriptionDescription:
Job Summary
Works alongside the General Manager to monitor daily kitchen activities, develop kitchen staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies &amp; Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere.
 
Responsibilities
<ul>
<li>Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation.</li>
<li>Oversee and organize kitchen ordering, storage, and issuance.</li>
<li>Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.</li>
<li>Trains new kitchen employees to Warrior Restaurant and kitchen standards.</li>
<li>Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.</li>
<li>Be involved with product inventory.</li>
<li>Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards.</li>
<li>Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.</li>
<li>Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs.</li>
<li>Sanitation buckets, date and labeling and daily cleaning in the kitchen.</li>
<li>Verifies that food storage units all meet standards and are consistently well-managed.</li>
<li>Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing</li>
</ul>
 
Southern Foodservice Management’s Culture
We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:
<ul>
<li>Exhibits a positive, friendly and respectful attitude towards guests and other team members.</li>
<li>Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.</li>
<li>Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.</li>
<li>Promotes a fun and efficient work environment, focusing on guest satisfaction.</li>
</ul>
 
Qualifications and Skills
<ul>
<li>Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge, </li>
<li>Strong organizational skills and attention to detail</li>
<li>Knowledge of food service regulations, </li>
<li>Strong Leadership and Management skills </li>
<li>Positive attitude and approach </li>
<li>Ability to work under pressure</li>
<li>Self-motivated, creative problem-solving skills</li>
<li>Excellent verbal and written communication skills </li>
<li>Exceptional customer service skills.</li>
</ul>
Requirements:
Physical Requirements:
<ul>
<li>Strength: Lift up to 20lbs</li>
<li>Posture: Standing 80%, walking 20%</li>
<li>Movement of objects: Frequent</li>
<li>Heavy lifting, Heavy Carrying, Pushing, Pulling</li>
<li>Climbing or Balancing: Occasional</li>
<li>Stooping: Occasional</li>
<li>Reaching: Frequent</li>
<li>Handling: Frequent</li>
<li>Talking/Hearing: Frequent</li>
<li>Seeing: Frequent</li>
<li>Temperature Variation: Frequent</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
HOSPITALITY STARTS HERE...
Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests.
 
ALL ROADS LEAD TO YOU...
A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite.
 
As the Executive Chef, you are excited to encourage staff development and promote 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.
 
O-Ku Sushi D.C. celebrates authentic Asian cuisine with a southern approach with a menu that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties, O-Ku showcases the freshest fish from the world’s finest markets in areas such as Norway, Scotland, Hawaii and New Zealand, as well as local sustainable sources.
 
What You'll Do:
<ul>
<li>Create Experiences: Cultivating hospitality and leading a team to craft dishes that showcase our cuisine.</li>
<li>Inspire Your Team: Inspire a culture of creativity, collaboration, and innovation.</li>
<li>Hands-On Leadership: Commitment to supporting your team especially during peak times.</li>
<li>Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations.</li>
</ul>
Requirements:
WHAT YOU NEED:
<ul>
<li>Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week.</li>
<li>Experience: Executive Chef (2+ years) preferred background in elevated Japanese cuisine</li>
<li>Servant Leadership: Dedicated to serving others, internally (team-members) and guests.</li>
<li>Entrepreneurial Spirit: Hands-on, working side by side with your team during prep and service.</li>
<li>Accountability: Experience with managing restaurant financials, mainly dealing with food costs and labor.</li>
</ul>
IRHG PERKS:
<ul>
<li>Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days.</li>
<li>Health &amp; Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more.</li>
<li>Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options.</li>
<li>Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership.</li>
<li>Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division.</li>
<li>Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave.</li>
</ul>
The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table.
Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

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