<h3>Job Description</h3>
Job Description
Switchback Grille is currently seeking a talented, energetic culinary professional as a Sous Chef. We offer excellent pay and great opportunities for growth. We require high volume experience with a stable job history and strong work ethic. The ideal candidate will be able to... Supervise preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation, troubleshooting and expediting as needed to ensure a positive guest experience. Job Responsibilities • Provides training, support, guidance and direction to culinary staff by being readily available and in kitchen at all times. Provide directions and coordinates the duties of approximately 15 staff members including line cook, prep cooks and stewards. • Responsible for quality, sanitation and waste prevention through best practices. • Trains staff in product preparation and presentation. Ensures adherence to product specifications and recipes. • Monitors and maintains the cleanliness and appearance of the restaurant. • Assists management with motivating, developing, coaching and counseling staff members to ensure that the proper level of service is being provided to guests. • Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation. • Forecasts workloads production staff and does advanced preparation according to forecast. • Displays a positive attitude and practices teamwork to help other team members execute at a high level. • Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situations. • Demonstrates core values of company every shift. • Maintains high-level of knowledge regarding the company’s products and happenings. • Performs other duties and tasks as assigned or determined by chefs, management or supervisors. • Understands and utilizes all safety and sanitation practices. • Adheres to all company policies and procedures. SUPERVISORY RESPONSIBILITIES: Directly supervises line cooks, prep cooks and stewards. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be 18 years of age or older. EDUCATION and/or EXPERIENCE: High school degree or GED required. Associate’s degree (AA) or equivalent from a two-year college or technical school preferred. One to three years experience working in a supervisory capacity required. Experience in a high volume environment required; or equivalent combination of education and experience. CERTIFICATES, LICENCES, REGISTRATIONS: Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.
Company DescriptionSwitchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth. 
<h3>Company Description</h3>
Switchback Grille, located at the entrance to Zion National Park in Springdale Utah, is set amid the splendor of Zion Canyon. We have proudly been serving exceptional cuisine since 1996. We value quality and excellence and strive daily to produce outstanding culinary delights for our valued guests. We focus on USDA prime beef and a changing variety of fresh fish. We not only set the standard for casual fine dining in Zion Canyon, but also are actively engaged catering weddings and other key events that require skill and expertise. In 2006, we opened Jack's Sports Grill to compliment the Switchback Grille by offering our guests a more casual dining option. On the boards are additional restaurant concepts that will provide our employee with new opportunities in the future. The Switchback family of restaurants provide a fabulous working environment in one of the most amazing place on earth.

Sous Chef

<h3>Job Description</h3>
Job Description
THIS POSITION IS IN PHILADELPHIA PA - RELOCATION TO PHILADELPHIA PA IS REQUIRED
 
A high-volume neighborhood restaurant in Philadelphia with a focus on American food traditions is seeking an Executive Chef to lead breakfast, lunch, and dinner operations. This role oversees three Sous Chefs and a team of cooks, ensuring consistency, creativity, and collaboration in a fast-paced kitchen. We’re looking for a calm, organized leader who communicates clearly, inspires their team, and leaves ego at the door.
Benefits &amp; Compensation
<ul>
<li>Competitive salary</li>
<li>Benefit Package</li>
<li>50–60 hour work week</li>
<li>PTO</li>
<li>Dining Discounts</li>
</ul>
Requirements &amp; Qualifications
<ul>
<li>Proven experience managing a high-volume kitchen (200–800 covers daily)</li>
<li>Ability to lead, train, and mentor Sous Chefs and cooks</li>
<li>Strong organizational skills and experience with kitchen systems and vendor management</li>
<li>Ability to maintain food costs </li>
<li>Clear, proactive communicator with FOH/BOH teams</li>
<li>Calm, collaborative leadership style under pressure</li>
<li>Publish staff schedules 3 weeks in advance</li>
<li>Conduct regular staff reviews with written feedback and recommendations</li>
<li>Manage vendor accounts and ensure timely payments</li>
</ul>
Preferred Background &amp; Skills
<ul>
<li>Experience in both casual and elevated dining environments</li>
<li>Knowledge of American regional cuisines and traditions</li>
<li>Strong financial and analytical skills</li>
<li>Track record of building inclusive, collaborative kitchen cultures</li>
<li>Ability to create and refine systems as the operation grows</li>
</ul>

Executive Chef

<h3>Job Description</h3>
The position of Sous Chef consists of working with Executive Chef on day-to-day operations, managing the daily preparation of food for all stations or specific area in the kitchen and placing food orders in an efficient, healthful, and attractive manner. Also responsible for overseeing the kitchen in Chefs’ absence. 
Duties/Responsibilities:
<ul>
<li>Present food using proper plate presentation techniques.</li>
<li>Coordinate completion of specific dishes with expo during service.</li>
<li>Prepare work checklist and organize workstation for each shift.</li>
<li>Take proper care of all cold food to be used to cook (follow s.o.p.).</li>
<li>Check and maintain coolers and storage areas for cleanliness, quantity and quality of food.</li>
<li>Take proper care of knives and utensils.</li>
<li>Requisition of food with necessary approval from the Chef. </li>
<li>Wash, peel, cut, and seed fruits and vegetables and seafood to prepare them for consumption.</li>
<li>Work in a team-oriented environment and under demanding conditions.</li>
<li>Work fast and in a clean manner during service.</li>
<li>Take proper care of ranges, ovens, broilers, fryers, and other equipment.</li>
<li>Prepare and cook meat, fish, pasta and shellfish.</li>
<li>Prepare raw seafood (oysters, tuna, salmon)</li>
</ul>
 
 Required Skills/Abilities: 
<ul>
<li>Have prior experience with shucking, cutting, and working with oysters, raw fish, and vegetables.</li>
<li>Must be able to manage line cooks, dishwashers, and bussers.</li>
<li>Must have some knowledge of simple culinary terms, (ala minute, mise en place).</li>
<li>Open availability schedule. </li>
<li>Placing food orders.</li>
<li>Understand food cost, labor cost, writing schedules, and working on weekly specials.</li>
<li>Be able to clearly communicate with all staff and guests. </li>
<li>Ability to give full attention to what other people are saying. </li>
<li>Ability to lift fifty pounds.</li>
<li>Must have basic knife skills.</li>
<li>Able to read and understand a recipe.</li>
<li>Food handlers’ card.</li>
</ul>
 
 Open Kitchen requirements
<ul>
<li>Self-control: the open kitchen requires the Sous Chef to maintain composure, keep emotions in check, control anger, and avoid aggressive behavior, even in very difficult situations.</li>
<li>Attention to detail: this job requires being careful about detail and thorough in completing tasks.</li>
<li>Knowledge: this job requires full knowledge of all shellfish (what is a shellfish, where did it come from, flavor, taste, etc.).</li>
<li>Interactive: this job requires the shucker to be interactive with our guests, to be upbeat and pleasant, and display a good-natured cooperative attitude.</li>
<li>Clean and proper: our open kitchen requires you to be clean (no foul odder, dirty on hands or under nails, clean and washed hair, uniform to be clean and ready for service).</li>
</ul>
 
UNIFORM:
Chef coat and uniform will be provided.

<h3>Job Description</h3>
Job DescriptionBenefits/Perks
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
Job Summary We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create menus according to season and customer research</li>
<li>Set up the kitchen with necessary tools and equipment</li>
<li>Prepare food and present it in an appealing manner</li>
<li>Supervise and delegate tasks to other team members</li>
<li>Maintain appropriate levels of inventory and restock when necessary</li>
<li>Follow all food safety regulations</li>
</ul>
Qualifications:&nbsp;
<ul>
<li>Previous experience as a chef or cook</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent time management skills</li>
<li>Strong leadership skills</li>
</ul>

Chef

<h3>Job Description</h3>
Job Description Job Summary We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create menus according to season and customer research</li>
<li>Set up the kitchen with necessary tools and equipment</li>
<li>Prepare food and present it in an appealing manner</li>
<li>Supervise and delegate tasks to other team members</li>
<li>Maintain appropriate levels of inventory and restock when necessary</li>
<li>Follow all food safety regulations</li>
</ul>
Qualifications:&nbsp;
<ul>
<li>Previous experience as a chef or cook</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent time management skills</li>
<li>Strong leadership skills</li>
</ul>

<h3>Job Description</h3>
Job Description
The Chef is a ‘meal creator’. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline underperforming staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications.&nbsp; Please note:
<ul>
<li>If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates.</li>
<li>If advanced to the next stage of the hiring process, you may be asked to fill out a longer application.</li>
</ul>
COMPENSATION
<ul>
<li>Depends upon Skills and Experience</li>
</ul>
RESPONSIBILITIES&nbsp;&nbsp;
<ul>
<li>Supervise kitchen staff in the proper preparation of menu items</li>
<li>Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations</li>
<li>Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed</li>
<li>Give instructions to cooking personnel in fine points of cooking</li>
<li>Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions</li>
<li>Ensure food safety procedures are executed according to policy and health/sanitation regulations</li>
<li>Monitor inventory levels through ordering to ensure product availability</li>
<li>Manage and maintain safe working condition</li>
<li>Perform administrative tasks as needed</li>
<li>Anticipate and identify problems and initiate appropriate corrective actions</li>
<li>Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards</li>
</ul>
QUALIFICATIONS&nbsp;
<ul>
<li>Fluent English-speaking and writing skills</li>
<li>Management/Supervisory/Mentor experience required</li>
<li>Able to lift 50 pounds to waist level</li>
<li>Neat, clean, and professional appearance</li>
<li>Helpful attitude and friendly demeanor</li>
<li>Proven Meal-Creation skills</li>
<li>Two years of progressive and relevant experience</li>
</ul>
BENEFITS&nbsp; &nbsp;&nbsp;
<ul>
<li>Advancement Opportunities</li>
<li>Food Discount</li>
</ul>

<h3>Job Description</h3>
Job Description
Baldwin Wallace University
Department of Human Resources
Chef 2- Allergy Friendly Zone 

Classification: Craft Person (D)
Status: Full-time, Non-exempt
Work Schedule: Monday-Friday, every other weekend, and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.
Date:
Control#:
Job Summary: Prepare high quality food for all areas following recipes, HACCP and sanitation procedures. 
Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position
<ul>
<li>Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures. Preparation includes but is not limited to: all items on the productions sheet for the Dining Room, Colony, Lang and all special events including take-outs.</li>
<li>Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated. Must be Servsafe certified. </li>
<li>Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards.</li>
<li>Be responsible for notifying Supervisor if you have any problems with food items, recipes, meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees by continuous training.</li>
<li>Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.</li>
<li>Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Use leftovers judiciously.</li>
<li>Use your initiative to help your department run efficiently and to make decisions. Take responsibility for production unit in the absence of the Chef De Cuisine. Communicate with others to relay pertinent information.</li>
<li>Responsible for assisting with monthly inventory</li>
<li>Can give direction to others in the absence of a supervisor</li>
<li>Highly active with catered events</li>
</ul>
Qualifications
<ul>
<li>Must be Servsafe certified.</li>
<li>Must have a valid driver’s license, with safe driving record</li>
</ul>
<ul>
<li>Ability to demonstrate physical dexterity and lift 50 pounds</li>
</ul>
<ul>
<li>Ability to read, write and accurately follow oral and written instructions.</li>
<li>Basic knowledge of food service terminology and usage.</li>
<li>Able to work independently as well as with team.</li>
<li>Able to multi-task and direct diverse groups of employees</li>
<li>Promote good public relations by always offering the best possible service</li>
</ul>
<ul>
<li> Presents oneself in a professional manner, following proper conduct and dress code</li>
<li>Good communication skills-written and verbal</li>
</ul>
<ul>
<li>Knowledge of cooking techniques.</li>
<li>Knowledge of measurements for dry, liquid and metric.</li>
<li>Knowledge of culinary math.</li>
<li>Ability to use all kitchen equipment.</li>
<li>Must be able to read and follow and adjust recipes as needed.</li>
</ul>
<ul>
<li>Able to develop and test new recipes</li>
</ul>
Working Conditions and Physical Requirements:

Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs – <a href="https://www.bw.edu/about/diversity/" target="_blank">https://www.bw.edu/about/diversity/</a> 
 Monday- Thursday 11-7:30 pm Everyother weekend

Chef 2

<h3>Job Description</h3>
Job Description:\n\nDescription: Who We Are: Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources. Mission &amp; Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success. Position Summary: As the Sous Chef of the restaurant, you are responsible for all kitchen operations, including food, financial, and BOH team members. The Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards. Work closely with the Front of House staff to ensure an exceptional guest experience. Acme Management Team member Qualities:A strong and committed work ethic with an ever-present enthusiasm. A passion for work and knowledge of food and beverage. Someone who can lead and takes pride in teaching othersSomeone who is honest and has integrityAbility to multitask under pressure with a smileA true team player, proactive and always going above and beyondAn eye for detail, cleanliness and organization Someone who is humble and always willing to learn and get betterSomeone who has the ability to make appropriate decisions in adverse situationsAbility to question, bring ideas to the table, and desire to make changes to be the best we can be The Overall role of the Sous Chef at Acme is to:Support the chef in running all BOH aspects of the restaurantAssist in overall sales and profitability and exceed budgeted financial benchmarksBe a dynamic leader and role model of the restaurantMaintain a level of professionalism that proudly reflects the Acme brandMaintain a positive and respectful work environment at all timesSupport chef in hiring qualified team members who reflect our brandLead, train, motivate and mentor all team members Maintain cleanliness, safety, and organization of the kitchenSet the tone for the staff every shift for serviceFollow all Acme systems and policiesComply with all applicable laws and guidelines in respect to federal, state and local agencies Specific Job Responsibilities and Tasks: Financials: As profitability is the key to success in any restaurant, it is critical that you are always aware of store sales goals and budgets. All financials are driven by weekly Ops Statement in Ctuit.Review weekly Ops statement with management teamMeet and exceed sales goalsControl of BOH Labor percentageMeet food cost targetComp review and accountability Ensure proper coding and scanning of all food and paper good invoices in accordance with chart of accountsMonthly PMIX evaluation Food Quality and Menu Planning: The Sous Chef’s job is to ensure that all food is outstanding, keeping with our brand and consistent in presentation and taste within the Acme standards. Maintain core recipesMake sure the highest quality food is prepared per the exact recipe specifications at all timesAssist in creating and costing recipes for daily specialsMaintain recipe books and ensure accessibility to team members in Google DriveRoutinely taste food items to insure consistency and conformance to recipes and standards of appearanceEnsure every plate leaving kitchen is properly executed, seasoned and visibly appealingConstantly taste food for quality and consistency Ensure food plating is consistent with food moduleEnsure portion control Kitchen Management: As Sous Chef you are responsible for the food coming out of the kitchen and the team members who work there. When necessary you must participate in all BOH stations. Purchases, Inventory and PricingCoordinate all BOH purchases with proper systems and checklistsMaintain accurate and appropriate food inventory levelsControl food costs by maintaining prep sheets, storage and waste log proceduresConduct monthly food inventoriesEnsure weekly food prices are being updated on inventory sheetsEnsure we are purchasing from approved vendorsReview weekly price sheets from vendors and approve invoices Hold vendors accountable for the highest standards of quality and pricing Daily operationsEnsure orders are properly checked in for quality, accuracy and missing itemsEnsure all deliveries are stored to health department requirementsCoordinate all daily prep needs with proper system and checklistsResponsible for following the shellfish procedure of the companyEnsure all proper holding and cooling procedures are in placeEnsure we are 100% health department compliantMaintain a clean and organized kitchenEnsure BOH team maintain and execute proper par levelsEnsure daily line checks are conducted with management team for taste, temperature and accuracyUse daily kitchen checklists, forms and CTUIT manager log to communicate with management teamWork with FOH managers to execute menu changes, specials and price changesCommunicate BOH issues that may affect service and inform FOH team of any shortages in a timely manner Staff and Scheduling: As Sous Chef, you will assist the Executive Chef in staffing all BOH positions of the restaurant.Interview and assist Executive Chef in hiring BOH team membersAssist in creating and maintaining all weekly BOH schedules in CtuitAssisting in creating schedules that adhere to budget and account for seasonal changesEnsure proper coverage is in place depending on business volumes for each area of the restaurant Training/Initial &amp; Ongoing: As training is one of key components to the success of our restaurants, you are responsible for delivering the Acme culture to your entire team. Daily coaching and side by side development is at the core of our brand and is essential to our restaurants executing at a consistent high level.Assist in training BOH team to follow recipes and food production principles on all menu itemsAssist in training BOH staff on Health Department compliance and all daily kitchen operating systems including checklists and formsAssist in training and mentoring BOH team membersEducate FOH team in daily specials, product awareness and cultivate long-term food knowledgeLead by example and motivate through positive reinforcementFollow designated training schedule to ensure successful learning State of the Restaurant: The aesthetic and overall cleanliness and condition of the restaurant is an essential part of Acme experience.? Assist in coordinating all cleaning needs for restaurant with the cleaning company and Management? Maintain a clean and organized kitchen including prep areas, walk ins and additional storage areas? Responsible for cleanliness and all repair of the entire kitchen and storage areas? Take the lead on making sure that the restaurant is both clean and in compliant with health department standards Store Operations: Our day-to-day systems are designed to make everyone’s job easier and the restaurant more efficient.Maintain and ensure all daily checklists and forms are completedEnsure proper daily reporting in CTUIT manager logCTUIT manager log read dailyCommunicate daily pre-shift updates to management team on special instructions, policies, 86’d itemsEnsure uniforms are clean and to standardOpening and closing procedures are followed correctlyAssist in managing repair and maintenance of the kitchen and storage spacesAttend weekly management meetingsObserve daily challenges and figure out systems and procedures to permanently create solutions Hospitality and Floor presence: In addition to service, guests return when they enjoy food. As Sous Chef, we encourage you to get to know our guests and participate in the culture of Acme.Participate in media eventsAssist and attend special events representing the Acme brandTake time to give special attention to guests with special needs Human Resources: The Sous Chef will consistently hold team members accountable to the rules and standards of Acme restaurants. Never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team. Hold all BOH team members accountableOrientate, motivate, train and educate BOH personnel in restaurant policies, procedures, and rulesOversee that all restaurant specific employees are being treated as equals and that all HR duties are being executed in a timely fashionEvaluate, discipline and reward according to Acme standardsMaintain all proper documentation of disciplinary actions and incident reportsMaintain and manage clock-ins/outs, breaks, overtime and break violationsEnsure all hiring and firing procedures are in place including corrective counseling documentationFollow proper Workman’s Comp proceduresEnsure a safe work environment at all times Reporting Structure:The Sous Chef reports to the Chef. Supervisory Responsibilities:The Sous Chef oversees and manages all BOH team members. Requirements: Travel Requirements:The Sous Chef may be asked to travel periodically. Job Status: Non-Exempt Important Notice: This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. ALL POSITIONS GREET ALL YOU MEETSay hello to everyone you see and make eye contact.Remember the guest or team member’s names and use them often. SELL THE PROPERTYSell the services and facilities of the property first.Help the company obtain new customers and retain current customers.Memorize basic property information; be able to give accurate directions.Thank our guests for their business AND invite them to return. TAKE PERSONAL RESPONSIBILITY FOR GUEST SATISFACTIONListen and respond with empathy to guest or team member inquiries and stay with the individual until he/she is satisfied.If a guest or team member asks for directions, do not point – escort the guest or team member to the destination.Never say, “NO”, ask for assistance. PROMOTE SAFETY AND SECURITYKnow your property’s emergency procedures.Protect the company’s property against damage or loss.Report any unsafe working condition. PRACTICE CONTINUOUS IMPROVEMENTFirst, master the basics.Look for ways to do your work better, faster and smarter. Share those ideas.Be part of the solution; always accompany criticisms with suggestions for improvement.Keep an open mind; be “flexible” to do new things and old things in new ways. PROJECT A POSITIVE, PROFESSIONAL IMAGEFollow the company appearance standards at all times.Keep your work area clean and professional.Never discuss internal business in front of guests. TAKE PRIDE IN ACME HOSPITALITYIf you see something on the floor, pick it up.Show proper care for tools, equipment and facilities.Speak positively about the company and your co-workers. Systems you need to know: CTUIT, Dropbox, Google Drive, Focus POS, AlphaStaff, TripleSeat, Excel, Word, InDesign The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment. Physical Requirements: Standing - Constant Walking - Constant Sitting - Frequent Climbing - OCCASIONAL Crawling - N/A Kneeling - FREQUENT OCCASIONAL Bending - OCCASIONAL FREQUENT Reaching above Shoulder - CONSTANT FREQUENT Lifting: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT 21 - 50 lbs. - FREQUENT 50 - 100 lbs. - OCCASIONAL FREQUENT Carrying: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT FREQUENT 21 - 50 lbs. - OCCASIONAL FREQUENT 51 - 100 lbs. - OCCASIONAL Pushing - CONSTANT Pulling - CONSTANT Manual Dexterity - CONSTANT Bi-Manual Dexterity - CONSTANT Fine Motor Skills - CONSTANT Gross Motor - CONSTANT Eye/Hand Coordination - CONSTANT Near Vision - CONSTANT Far Vision - CONSTANT Color Recognition - CONSTANT Hearing - CONSTANT Other - ENVIRONMENTAL FACTORS Working Outside YES Working Inside YES Working alone YES Working closely with others YES Excessive cold/heat YES Excessive humidity/dampness YES Noise/Vibrations YES Working above ground YES Working below ground NO Working with chemicals/solvents/detergents/cleaners YES Working on uneven surfaces NO Operating moving equipment or vehicles NO Working around machinery or moving equipment YES Climbing on scaffolds or ladders YES Working under hazardous conditions NO

<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>

25,719 chef Jobs