<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:
Join the Sushi Roku Team - Now Hiring Sushi Chef!
Sushi Roku is a game-changer in the world of Japanese cuisine based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including BOA Steakhouse and Katana Robatayaki and Sushi Bar. This innovative Japanese sushi concept brings together a blend of inventive fusion dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, Sushi Roku has quickly become a go-to destination for tastemakers from Los Angeles, Orange County, Las Vegas, Austin, TX and beyond. Get ready to embark on a culinary journey like no other at Sushi Roku Austin.
WHAT YOU'LL DO
A Sushi Chef is trained in Japanese cuisine and prepares different kinds of rolls in our sushi restaurants. Responsibilities include preparing sauces, selecting ingredients, storing food, managing food stock, creating menus, designing sushi plates and working to fulfill all orders within quality standards. 
 
YOUR KEY RESPONSIBILITIES
<ul>
<li>Prepare various types of sushi dishes and sauces according to established guidelines on quality, portion size, presentation, and food safety. </li>
<li>Have an extensive knowledge of our restaurant’s food offerings and beverage program.</li>
<li>Possess a strong familiarity with food service regulations and proper food handling procedures. </li>
<li>Inspect the quality of fruits, vegetables and fish used to prepare sushi dishes and ensure food item consistency. </li>
<li>Follow proper plate presentation and prepare garnishes for all dishes.</li>
<li>Stock and maintain sufficient Levels of food products at line stations to assure a smooth service period. </li>
<li>Sterilize all utensils, instruments and equipment used in sushi preparation before every use.</li>
<li>Handle, store and rotate all products properly (FIFO = First-In, First-Out).</li>
<li>Perform station opening/closing and side work duties for each shift. </li>
<li>Maintain a clean and sanitary workstation of the sushi bar and monitor food production areas to ensure compliance with safety and sanitation procedures. </li>
<li>Expected to continue self-education of food trends through networking, books and periodicals. </li>
<li>Embody and deliver on exceptional service and hospitality.</li>
</ul>
Requirements:

WHAT WE ARE LOOKING FOR:
<ul>
<li>2 years of previous experience in a high-end, high-volume restaurant. </li>
<li>Experienced and highly skilled in making traditional sushi and sushi rolls with a comprehensive knowledge of Japanese cuisine, sake, fish, seafood and cooking techniques.</li>
<li>Ability to multi-task and work efficiently under pressure.</li>
<li>Strong communication skills, both with guests and teammates.</li>
<li>A positive, upbeat attitude with a strong work ethic.</li>
<li>Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant.</li>
<li>A valid Food Handler Card must have upon hire).</li>
<li>Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role.</li>
<li>Must be 18 years or older.</li>
</ul>
WHY SUSHI ROKU?
<ul>
<li>Opportunities for growth and advancement within a leading restaurant group.</li>
<li>Competitive pay and great benefits.</li>
<li>Work in a vibrant, fun, and fast-paced environment.</li>
</ul>
Ready to join a team that’s changing the game in Japanese cuisine? Apply now and help us deliver a memorable dining experience to every guest!
 
Sushi Roku is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

Sushi Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Executive Chef - Front Range
 
Reports to: Executive Director
Job Category: Salary | Exempt | Full-Time 
Salary Range: $63,000 to $73,000 per year DOE
Job Site: Foundry Front Range (Broomfield)
 
Job Summary:
The Executive Chef is responsible for overseeing the daily operations of the kitchen, directing the preparation of food, managing kitchen staff, and ensuring the quality of food items. This is a working Chef position.
 
Education and Experience:
<ul>
<li>Bachelor’s degree preferred, high school diploma or equivalent required.</li>
<li>Certified Executive Chef preferred.</li>
<li>Minimum five years experience in the culinary field.</li>
<li>Prior management experience required.</li>
<li>Experience in substance abuse or mental health field preferred.</li>
</ul>
Required Skills/Abilities: 
<ul>
<li>Valid Driver’s License and reliable transportation. </li>
<li>Current CPR certification or ability to acquire CPR certification within 30 days of hire.</li>
<li>Superior knowledge of nutrition and a wide repertoire of culinary skills required.</li>
<li>Strong leadership skills.</li>
<li>Excellent customer relations and interpersonal skills.</li>
<li>Knowledge of State and Federal regulations regarding safe food preparation required.</li>
<li>Knowledge of industry and trauma-integrated care preferred.</li>
<li>Ability to act with integrity, professionalism, and confidentiality.</li>
<li>Cultural sensitivity.</li>
</ul>
Duties/Responsibilities:
<ul>
<li>Design and implement new recipes and healthy menus.</li>
<li>Oversee the preparation of meals, from inspecting ingredients to plating dishes.</li>
<li>Maintain kitchen and equipment hygiene standards, and ensure the quality and availability of ingredients.</li>
<li>Order product, receive and track; purchase equipment and supplies.</li>
<li>Build relationships with suppliers.</li>
<li>Comply with nutrition and sanitation regulations and safety standards.</li>
<li>Manage special dietary needs and be keenly aware of allergies and intolerances.</li>
<li>Communicate and document participant dietary issues as needed.</li>
<li>Ensure the highest quality of service and food preparation.</li>
<li>Interview, hire, evaluate, and discipline kitchen personnel. Make hiring and termination decisions and evaluate employee performance.</li>
<li>Create a positive, productive work environment. </li>
<li>Train kitchen personnel on all menu items and food production principles and practices. by consistently communicating expectations and addressing issues.</li>
<li>Provide cooking/nutrition classes to participants.</li>
<li>Maintain strict participant confidentiality and HIPAA compliance.</li>
<li>Maintain ethical boundaries with participants.</li>
<li>Connect with persons in service on a positive, inspiring level. </li>
<li>Participate in staff meetings, team meetings, and in-service training.</li>
</ul>
Physical Requirements:
<ul>
<li> Sitting, standing, reaching, bending, lifting, squatting, climbing stairs. </li>
<li>Prolonged standing and cooking in a kitchen environment with exposure to heat.</li>
<li>Must be able to lift 50 pounds at times. </li>
<li>Driving in all weather conditions.</li>
</ul>
This description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice. 
Requirements:

Executive Chef

<h3>Job Description</h3>
Job Description
As an Executive Chef, you will lead the culinary team at this new Wine bar- draft house upscale concept in the greater Philadelphia area for one of our upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts.
Key Responsibilities:
<ul>
<li>
Develop and design seasonal menus with a focus on creativity and market trends
</li>
<li>Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene.</li>
<li>
Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment.
</li>
<li>
Source top-quality ingredients and manage supplier relationships.
</li>
<li>
Monitor food costs and ensure profitability without compromising on quality.
</li>
<li>
Stay updated on culinary trends and implement them to enhance the dining experience.
</li>
</ul>
Qualifications:
<ul>
<li>
Proven experience as an Executive Chef in upscale Seafood , Asian dining establishments.
</li>
<li>
Strong leadership, communication, and team management skills.
</li>
<li>
Expertise in menu development, cost control, and kitchen management.
</li>
<li>
Culinary degree or equivalent professional experience.
</li>
<li>
Passion for innovation and a deep knowledge of international and local cuisines.
</li>
</ul>

<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>35% discount for many purchases at the Space Needle </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:
At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment filled with remarkable individuals, dedicated team members, delicious food and great energy. Sous chefs work directly with the head chef to lead the team and ensure excellent service.
 
Desired Attributes:
<ul>
<li> A clear and strong passion to prepare and learn about all aspects of food</li>
<li> Enthused to be a part of a team, as well as the ability to work independently when necessary</li>
<li> Ready to take on new challenges</li>
<li> Full availability on evenings, weekends and holidays</li>
<li> Emotionally aware</li>
<li> Ability to multitask and communicate effectively</li>
<li> Have full knowledge of all proper food storage, holding, heating, cooling and food handling</li>
<li> Have a positive attitude</li>
<li> Are able to receive, teach and implement constructive criticism</li>
<li> Ability to work with speed and efficiency while maintaining workplace safety</li>
<li> Basic ordering knowledge</li>
<li> Basic managerial organizational skills</li>
</ul>
Requirements:
Physical and Mental Needs
<ul>
<li> Able to stand, walk, and be on your feet for prolonged periods</li>
<li> Able to read and follow written English instructions</li>
<li> Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools</li>
<li> Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance</li>
<li> Able to move 165 pounds, using appropriate techniques and tools</li>
<li> Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors</li>
<li> Able to comply with and enforce all health, safety and personal hygiene policies and standards</li>
</ul>
Responsibilities
<ul>
<li> Write Prep-lists</li>
<li> Proper Ordering</li>
<li> Establishing and reinforcing standards</li>
<li> Ensuring the overall flow of service</li>
<li> Managing team performance, giving positive and constructive feedback</li>
<li> Write Daily Log - note specifics throughout the shift</li>
<li> Check-in all orders, ensuring product quality and that it matches the invoice</li>
<li> Tasting all items prepared in the kitchen, including Line/Station checks</li>
<li> Clean, maintain and perform preventative maintenance on the smoker</li>
<li> Assist the kitchen and butcher team</li>
<li> Ability to build a fire and maintain it for the smoker</li>
<li> Direct team to ensure proper meat pars through service by organizing, packaging and rotating proteins</li>
<li> Taste &amp; test all smoked meats</li>
<li> Manage maintenance and cleanliness of all kitchen equipment</li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
Apply today to be our Sous Chef in Portland, Oregon 
**Under consideration for a Sous Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. 
The restaurants of Sustainable Restaurant Group provide elevated experiences for local dining and food culture. Locally Sourced, Aggressively Seasonal is more than just a motto, it is the key to both exceptional flavor and ethical food systems. We support local farmers and artisans from the produce we use to the tableware we serve it on. Our team is committed to cultivating and preserving a culture of connectedness and we believe everyone deserves a seat at the table. Who We Are: Health, Wealth, and Happiness:
<ul>
<li>Competitive Salary, starting at $60K - $65K / year, depending on experience</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 Sustainable Restaurant Group 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>In partnership with the Executive Chef, drive, lead, and oversee all of the kitchen operations to positively impact P&amp;L</li>
<li>Ensure 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 handle sensitive, confidential information discreetly and professionally</li>
<li>Two years of experience leading a BOH team in a high volume and full service kitchen</li>
<li>Supervisor experience required</li>
<li>Experience as a Sous Chef 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
<ul>
<li>The person in this position needs to occasionally or frequently; 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..
Requirements:

<h3>Job Description</h3>
Job DescriptionDescription:
 
 
Elgin Country Club is seeking a talented and passionate Sous Chef to join our thriving culinary team. This is a fantastic opportunity to contribute to a vibrant kitchen environment where creativity, collaboration, and craftsmanship are highly valued.
 
We offer a comprehensive benefits package, including health insurance, paid time off, employee discounts, and more—all within a supportive and dynamic workplace.
 
If you're looking for a rewarding role on a growing team, we’d love to hear from you!
 
Cooking: Ensure all dishes are prepared and presented to meet quality standards.
Supervision: Delegate tasks, oversee stations, and train new staff.
Menu Planning: Helping the Executive Chef to create new menu ideas for the restaurant. 
Kitchen Operations: Manage daily operations, maintain equipment, and clean stations. 
 
Requirements: Communication: Communicate with the kitchen staff. Leadership: Lead and direct the kitchen staff with confidence. Problem-Solving: Solve problems and remain calm under pressure. Attention to Detail: Pay close attention to details. Cooking Skills: Have imaginative cooking skills and knowledge of different cuisines. Education: A Sous Chef may have formal culinary training or have honed their skills through hands-on experience in the kitchen. Additionally, they should have club experience and expertise in meeting members' needs.

<h3>Job Description</h3>
Job DescriptionDescription:
Position Title: Sous Chef
Department: Dining Services
Exempt Status: Hourly / Non-Exempt
Supervisor: Executive Chef
GENERAL SUMMARY:
The Sous Chef works closely with the Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen.
PRINCIPAL DUTIES:
Essential Job Duties: Must be willing and able to do the following:
· Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently.
· Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen.
· Ensure deliveries are properly received, dated, rotated, and put away in the right place.
· Supervise kitchen team members and ensure all sanitation and safety standards are being followed.
· Ensuring proper preparation, portioning, and serving of food according to standardized recipes.
· Assisting with setup, service, and cleanup of food production.
· Assisting with safety and training procedures in the handling of foodservice equipment.
· Communicate with other departments and staff to ensure successful execution of daily service.
· Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. 
· Represent the community in a warm and inviting manner, which creates a positive marketing environment. 
· Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.
· Must be able to adapt to a constant changing environment.
· Meets with Executive Chef as needed
· Attends all in-service training workshops as requested by Management.
· Willingly acts as part of Culinary Services team, lending a helping hand as needed.
· Maintain confidentiality of resident and community information.
· Observe all community policies and procedures.
· Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures.
· Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff.
· Perform all other related duties as assigned in an effective, timely and professional manner.
· Other duties will be assigned as needed.
QUALIFICATIONS:
Ability to speak, read and comprehend the English language. 
Menu presentation, food preparation, production, food delivery systems, and utility 
Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services 
Good communication skills (oral and written)
Good inter-departmental communication and teamwork skills
Knowledge preparation and line production communication to other line/prep/dish person/management staff 
Willingness to be available for any/all emergencies regarding the community.
Familiarity with Microsoft Office Suite products
High school diploma
Culinary degree preferred.
Minimum of three years restaurant/senior living or equivalent cooking experience
Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements.
Requirements:
PHYSICAL REQUIREMENTS/WORKING CONDITIONS:
Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment 
Lifts and carries up to 50 lbs. with assistance occasionally 
Pushes and pulls up to 50 lbs. with assistance occasionally
Climbs, reaches, bends and twists occasionally 
Reaches, bends and twists occasionally
Sits, stands and walks frequently
Handles food frequently 
Recognition/vision and mental processing 
Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals.
Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace.
Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation.
Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding.
Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured.
Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity.

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