<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>

Chef

<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 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>

<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

Sous Chef

<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>

<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>

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