<h3>Job Description</h3>
Job DescriptionDescription:
At bartaco, food is our passion. But people are our purpose.
 
We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.
 
At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.
 
We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests.
 
<ul>
<li>Pride: You take pride in your work and in contributing to something special</li>
<li>Good People: You value teamwork, treat others with kindness, and build trust with those around you</li>
<li>Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less</li>
<li>Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better</li>
<li>Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration</li>
<li>We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day</li>
</ul>
 
A brief look at what you’ll do as a Sous Chef at bartaco:
 
Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality.
 
Guest Experience:
<ul>
<li>Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines</li>
<li>Oversee daily operations to ensure service flows seamlessly and efficiently</li>
<li>Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness</li>
</ul>
 
Team Leadership:
<ul>
<li>Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff</li>
<li>Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards</li>
<li>Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones</li>
<li>Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered</li>
<li>Manage scheduling and staffing to balance operational needs with team well-being</li>
<li>Celebrate wins, recognize achievements, and provide constructive feedback to drive growth</li>
</ul>
 
Operational Leadership:
<ul>
<li>Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations</li>
<li>Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals</li>
<li>Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards</li>
<li>Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines</li>
<li>Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks</li>
<li>Conduct regular inspections of kitchen equipment and report maintenance needs</li>
<li>Support special events and catering functions as needed</li>
</ul>
 
What sets you apart:
<ul>
<li>You embody grit—persevering through challenges and staying committed to excellence</li>
<li>You excel in communication, keeping your team informed, motivated, and aligned</li>
<li>You think critically, make thoughtful decisions, and solve problems with confidence and poise</li>
<li>You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience</li>
</ul>
 
As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike.
 
Perks, Benefits + Rewards, just for you:
<ul>
<li>A fun work environment!</li>
<li>Career development and advancement opportunities</li>
<li>Competitive pay</li>
<li>Meal discounts when dining at bartaco</li>
<li>Paid vacation time</li>
<li>Gym and fitness center discounts</li>
<li>Opportunity to learn multiple languages/language education</li>
<li>Discounted virtual pet care</li>
<li>Medical, dental, and vision insurance</li>
<li>Mental Health and holistic wellness support</li>
<li>401K enrollment and matching</li>
</ul>
 
Requirements:
Requirements:
<ul>
<li>1-3 years of culinary management experience</li>
<li>A culinary arts degree is preferred, but not required</li>
<li>Excellent cooking skills</li>
<li>Experience mentoring and training hourly team members</li>
<li>Attention to detail and problem-solving skills</li>
<li>Flexibility to work evenings, weekends, and holidays</li>
</ul>
 
Physical Skills:
<ul>
<li>Bring an energetic hustle and positive attitude to every shift</li>
<li>Able to tolerate long periods working on foot/standing up</li>
<li>Able to lift and move objects up to 50 pounds</li>
<li>Able to work in a kitchen environment that may result in exposure to heat or cold</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
 
WHAT WE OFFER
<ul>
<li>Health, Dental, Vision, and Life Insurance.</li>
<li>401K with company match.</li>
<li>Paid Vacation, Holidays, and Sick Leave.</li>
<li>Employee Assistance Program,</li>
<li>Generous Employee Referral Program and more.</li>
</ul>
POSITION SUMMARY
The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.
If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!
 
KEY RESPONSIBILITIES
<ul>
<li>Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.</li>
<li>Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.</li>
<li>Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.</li>
<li>Maintain inventory control of food, beverages, supplies, and equipment.</li>
<li>Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.</li>
<li>Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.</li>
<li>Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.</li>
<li>Ensure resident and family member satisfaction is maintained.</li>
<li>Responsible for planning, preparing, and executing special events and themed meals.</li>
</ul>
Requirements:
CANDIDATE QUALIFICATIONS
Education and certifications:
<ul>
<li>A Culinary degree is preferred, or a combination of education and experience is required. </li>
</ul>
Experience, Competencies, and Skills:
<ul>
<li>At least 5 years of hands-on experience in food preparation.</li>
<li>At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.</li>
<li>Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.</li>
<li>Experience with restaurant openings is a plus.</li>
<li>Experience with special events and banquets is a plus.</li>
<li>Successful history of building teams and meeting financial goals.</li>
<li>Creativity and experience in menu development.</li>
<li>Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!</li>
<li>Outstanding communication skills and the ability to motivate.</li>
<li>Compassion for our residents and a strong passion for excellence.</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
SOUS CHEF SUMMARY
Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product. 
 
MAIN RESPONSIBILITIES
<ul>
<li>Ownership mentality resulting in delivery of exceptional food and beverage</li>
<li>Professional image and demeanor</li>
<li>Committed to delivering the highest quality of food, product standards, sanitation and safety</li>
<li>Exceptionally service-oriented</li>
</ul>
Requirements:
SOUS CHEF REQUIREMENTS
<ul>
<li>Must have at least 5 years experience in a full service, high volume, scratch kitchen</li>
<li>Experience cooking in and ideally leading an upscale casual concept restaurant</li>
<li>Formal culinary training and education is a plus</li>
<li>Servsafe certified or Food Handler certification preferred</li>
<li>Must be capable of lifting up to 50lbs and working on feet for at least 8 hours</li>
<li>As a leader, displays at all times a professional and positive attitude</li>
<li>Maintains cleanliness and sanitation in an exemplary fashion</li>
<li>Maintains a culture of constant and ongoing training and continuous improvement </li>
<li>Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with it</li>
<li>Above all, a desire to be the best!</li>
</ul>

<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.
O-KU ALYS BEACH.... Welcome to O-Ku Alys Beach. O-Ku provides a fresh and innovative take on traditional Japanese sushi and cuisine. O-Ku’s menu is comprised of signature starters, contemporary Japanese entrees and seasonal traditional sushi that reflect the uniquely designed space. The beachside location with waterfront and rooftop dining offers traditional sashimi and specialty rolls, sourcing seafood from the finest fish markets in Tokyo and Hawaii alongside local and seasonal ingredients
 
THE ROLE...
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:
Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire.
 
 
Discover exceptional career opportunities with our current Executive Chef positions in Portland, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us.
 
 
Apply today to be our Executive Chef in NW Portland, Located at 836 NW 23rd Ave, Portland, OR 97210
 
<a href="https://bamboosushi.com/page/careers" target="_blank">https://bamboosushi.com/page/careers</a> 
 
**Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made.
 
 
Health, Wealth, and Happiness:
<ul>
<li>Annual salary: $71K - $75K, determined on experience + 10% bonus potential</li>
<li>Quarterly Bonus Potential</li>
<li>Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program</li>
<li>Vacation Time, up to 3 weeks accrued vacation years 1 - 5!</li>
<li>401(k)</li>
<li>Employee Discounts</li>
<li>Opportunities for Advancement and Education within the Company</li>
</ul>
 
 
Join us in moving the Bamboo Sushi mission forward and bring to the table:
<ul>
<li>Ensuring a culture of positively and accountability</li>
<li>Executing operational excellence in food quality, service, and guest experience</li>
<li>Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&amp;L</li>
<li>Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec</li>
<li>Hiring, training, and developing employees</li>
<li>Ability to regularly exercise of independent judgment and discretion</li>
<li>Ability to handle sensitive, confidential information discreetly and professionally</li>
<li>Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen</li>
<li>Minimum of 5 years related culinary experience and/or training</li>
<li>Sushi experience preferred</li>
</ul>
 
 
We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL.
 
 
Environment
Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises.
 
Physical
The person in this position needs to occasionally or frequently;
<ul>
<li>Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment</li>
<li>Operate basic office equipment</li>
<li>Operate basic restaurant equipment</li>
<li>Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc.</li>
<li>Be able to exchange accurate information while communication with customers</li>
<li>Be able to distinguish different tastes, i.e.; sweet and bitter flavors.</li>
<li>Work in a noisy/distracting environment</li>
</ul>
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions.
If reasonable accommodation is needed, please contact the HR Department at <a href="mailto:thepeopleteam@sustainablerestaurantgroup.com" target="_blank">thepeopleteam@sustainablerestaurantgroup.com</a>.
Requirements:

<h3>Job Description</h3>
Job DescriptionDescription:
THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
 
WHAT WE OFFER
<ul>
<li>Health, Dental, Vision, and Life Insurance.</li>
<li>401K with company match.</li>
<li>Paid Vacation, Holidays, and Sick Leave.</li>
<li>Employee Assistance Program,</li>
<li>Generous Employee Referral Program and more.</li>
</ul>
POSITION SUMMARY
The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.
If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!
 
KEY RESPONSIBILITIES
<ul>
<li>Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.</li>
<li>Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.</li>
<li>Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.</li>
<li>Maintain inventory control of food, beverages, supplies, and equipment.</li>
<li>Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.</li>
<li>Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.</li>
<li>Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.</li>
<li>Ensure resident and family member satisfaction is maintained.</li>
<li>Responsible for planning, preparing, and executing special events and themed meals.</li>
</ul>
Requirements:
CANDIDATE QUALIFICATIONS
Education and certifications:
<ul>
<li>A Culinary degree is preferred, or a combination of education and experience is required.</li>
</ul>
Experience, Competencies, and Skills:
<ul>
<li>At least 5 years of hands-on experience in food preparation.</li>
<li>At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.</li>
<li>Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.</li>
<li>Experience with restaurant openings is a plus.</li>
<li>Experience with special events and banquets is a plus.</li>
<li>Successful history of building teams and meeting financial goals.</li>
<li>Creativity and experience in menu development.</li>
<li>Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!</li>
<li>Outstanding communication skills and the ability to motivate.</li>
<li>Compassion for our residents and a strong passion for excellence.</li>
</ul>

<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 Charlotte celebrates authentic Asian cuisine with a regional approach with a menu that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties, the kitchen 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.

<h3>Job Description</h3>
Job DescriptionDescription:
Being a Hawkers Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers leader is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. 
EXPERIENCE REQUIRED: Two years of kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept.
Sound like you? Come work with us today!
 
What’s in it for you?
<ul>
<li>Highly Competitive Salary + Benefits + 401K</li>
<li>Achievable Monthly Bonus Program</li>
<li>Paid Time Off</li>
<li>Exclusive Dining Discounts</li>
<li>Unlimited Growth &amp; Career Advancement Opportunities</li>
<li>Fun &amp; Engaging Work Environment</li>
</ul>
The Deets:
To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff.
 
 
Requirements:
<ul>
<li>Maintains food quality standards for the restaurant. </li>
<li>Assists Executive Chef in overseeing all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.</li>
<li>Fill in for the Executive Chef in planning and directing food preparation when necessary.</li>
<li>Ensures that clear feedback is provided to the entire kitchen team, including staff and management.</li>
<li>Conducts daily pre-service meetings.</li>
<li>Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items.</li>
<li>Ensures that target ticket times are consistently achieved while maintaining food quality standards.</li>
<li>Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition.</li>
<li>Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits, and training staff on proper sanitation guidelines.</li>
<li>Ensures adherence to food safety, sanitation, and storage practices, through proper training and Supervision.</li>
<li>To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability.</li>
<li>Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness.</li>
<li>Strictly follows and adheres to recipes and procedures per Jolt. </li>
<li>Completes Culinary line checks, and sanitation checks daily.</li>
<li>Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team members’ morale.</li>
<li>Ability to perform the duties and responsibilities of all management positions within the restaurant.</li>
<li>Regularly counsels and coaches team members.</li>
<li>Assists Executive Chef with formal evaluations of staff.</li>
<li>Execute effectively and train other team members as applicable and other company systems.</li>
<li>Train, develop, and motivate team members and leaders to meet or exceed established standards.</li>
<li>Training and following the training guide program and team members to have a passing score to be in position. </li>
<li>Ensures maintenance of a safe and harassment-free workplace.</li>
<li>Takes quick and responsible action in solving problems and can use reason when dealing with disciplinary issues.</li>
<li>Other duties may be assigned as the need arises.</li>
</ul>
 
Physical Demands:
<ul>
<li>Ability to read and write in English to process paperwork and follow up on any actions necessary.</li>
<li>Manual dexterity is needed for keyboarding and other repetitive tasks.</li>
<li>Must be able to frequently stand, walk, bend, squat, and reach above shoulder level.</li>
<li>Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.</li>
<li>Must be able to lift/carry up to 50 lbs.</li>
</ul>

<h3>Job Description</h3>
Job Description
Screaming Tuna is an award‑winning sushi and Asian bistro nestled along the Milwaukee Riverwalk and in the Mequon Public Market. As Wisconsin’s first and only Monterey Bay Aquarium Seafood Watch partner, we prioritize sustainably sourced seafood throughout our menus. Enjoy scenic views from our riverside bar and thoughtfully curated offerings including sushi, short ribs, vegan/gluten‑free fare, sake, local brews, craft cocktails, and wine selections .
Led by Executive Chef Jason Morimoto—winner of Iron Chef Morimoto’s Sushi Master Season 2—Team Tuna blends tradition and creativity to deliver exceptional guest experiences .
Role Overview:
The Sushi Chef is responsible for crafting exquisite sushi offerings—from nigiri and sashimi to maki rolls and chef-driven creations—within a high-volume upscale dining environment. This role requires precision, artistry, and a deep respect for quality ingredients and presentation.
Key Responsibilities:
<ul>
<li>
Prepare sushi rice with proper texture, seasoning, and temperature
</li>
<li>
Fillet, slice, and plate raw fish (e.g. tuna, salmon, eel) with care and consistency
</li>
<li>
Craft traditional sushi forms including nigiri, sashimi, maki, and specialty rolls
</li>
<li>
Assist with menu innovation and seasonal specialties in collaboration with the culinary team
</li>
<li>
Coordinate station prep, manage supplies, and maintain inventory
</li>
<li>
Uphold the highest food safety, hygiene, and Seafood Watch standards
</li>
<li>
Support sushi roll catering, rolling demonstrations, and private events as needed 
</li>
</ul>
Qualifications:
<ul>
<li>
Minimum of 2 years of experience as a sushi chef or in Japanese cuisine (preferably upscale/casual fine dining) 
</li>
<li>
Proficient in knife skills, fish handling, rice preparation, and sushi plating
</li>
<li>
Strong aesthetic sense and attention to presentation and consistency
</li>
<li>
Ability to work under pressure in a fast-paced environment
</li>
<li>
Excellent teamwork, communication, and reliability
</li>
<li>
Flexible schedule with availability for evenings, weekends, and holidays
</li>
<li>
Culinary certification or formal training preferred (but not required)
</li>
</ul>
Why Work with Team Tuna?
<ul>
<li>
Join an award-winning restaurant consistently voted #1 Sushi in Milwaukee by Shepherd Express and MKE Journal Sentinel, among others 
</li>
<li>
Be part of a team committed to sustainable sourcing and innovation
</li>
<li>
Benefit from flexible scheduling, paid time off, and perks like free meals, staff discounts, and potential for cross-location opportunities 
</li>
<li>
Work directly with Executive Chef Morimoto and a passionate culinary team that values creativity and technique 
</li>
</ul>
What Our Team Says
From former staff:
“Fun work place and great environment”“Relaxed yet productive”“A great sushi starter—learned a lot as a beginner”

<h3>Job Description</h3>
Job DescriptionResponsibilites include:
<ul>
<li>High volume new stunning restaurant and event group in the greater Allentown market .. this is a vibrant talented team of professionals </li>
<li>Leading the team on the line of a upscale restaurant experience </li>
<li>Sushi , Japanese style cooking and seafood experience needed </li>
<li>Hands on creative kitchen skills </li>
<li>Inventory management</li>
<li>Overseeing food preparation and general practice</li>
<li>Supervising kitchen staff</li>
<li>creative skills for specials </li>
</ul>

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