<h3>Job Description</h3>
Job Description
<ul>
<li>We are hiring immediately for a CHEF position.</li>
<li>Location: Peekskill City School District, 1072 Elm Street, Peekskill, NY 10566. Note: online applications accepted only.</li>
<li>Schedule: Full Time; Monday through Friday 6am - 3pm, weekends off. May have to work some evenings for catering.</li>
<li>Details: The school district participates highly in breakfast and lunch programs. The Chef will oversee a culinary staff of 48, with the Dining Services Manager. Handle the menu planning, costing, and purchasing for 4 elementary schools, 1 middle school, and 1 high school. Ensure kitchens are safety compliant and follow Chartwells standards. Create client and guest satisfaction while running our various award-winning programs.</li>
<li>Requirement: High volume kitchen experience and K12 experience. Bilingual is a plus. Microsoft Office experience and ServSafe certified.</li>
<li>Salary: $64,350</li>
<li>Perks: Free uniforms and growth opportunities.</li>
<li>*Internal Employee Referral Bonus Available</li>
</ul>
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1418133.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: <a href="http://olivia.paradox.ai/moSkg" target="_blank">http://olivia.paradox.ai/moSkg</a>
 Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!
 Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit <a href="http://www.ChartwellsK12.com" target="_blank">www.ChartwellsK12.com</a>.
Job Summary
Summary: As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Essential Duties and Responsibilities:
<ul>
<li>Provides frontline culinary resources and support.</li>
<li>Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.</li>
<li>Assists with planning and creating menus.</li>
<li>Produces and executes catering events.</li>
<li>Rolls out new culinary programs in conjunction with marketing and culinary team.</li>
<li>Assists with managing cost controls and control expenditures for the account.</li>
<li>Performs other duties as assigned.</li>
</ul>
Qualifications: 
<ul>
<li>1 to 3 years of culinary management experience.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Hands-on chef experience is required.</li>
<li>Extensive catering experience is preferred.</li>
<li>High volume batch cooking and complex food service operations experience is preferred.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.</li>
<li>ServSafe Certification is preferred.</li>
</ul>
<ul>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.</li>
</ul>
Associates at Chartwells K-12 are offered many fantastic benefits.
Both full-time and part-time positions offer the following benefits to associates:
<ul>
<li>Retirement Plan</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</li>
</ul>
In addition, full-time positions also offer the following benefits to associates:
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/AD</li>
<li>Disability Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
About Compass Group: Achieving leadership in the foodservice industry
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. 
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. 
Applications are accepted on an ongoing basis.
We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
Chartwells K-12 maintains a drug-free workplace. 
We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

CHEF

<h3>Job Description</h3>
Job Description
Location:
Windsor Run by Erickson Senior Living
Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You’ll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment.
What we offer
<ul>
<li>Compensation: Starting at $60,000 annually (salary commensurate with experience)</li>
<li>Quality of life – most of our restaurant's team members are out before 9pm</li>
<li>Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options</li>
<li>PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law.&nbsp; </li>
<li>A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values</li>
<li>30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices</li>
<li>Growth Opportunities – grow with the company as we open new communities and expand on our existing ones!</li>
<li>Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones</li>
</ul>
How you will make an impact
<ul>
<li>Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation</li>
<li>Manages daily kitchen production and food preparation to ensure timely service of resident meals</li>
<li>Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts</li>
<li>Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock</li>
</ul>
What you will need
<ul>
<li>Minimum of 3 years full-service experience required</li>
<li>Minimum of 6 months supervisory and coaching experience required</li>
<li>Must be able to work some weekends and holidays.</li>
<li>Be able to lift and/or move objects weighing up to 50 pounds</li>
<li>Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers</li>
</ul>
Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description.
Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Windsor Run helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow.
Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Sous Chef

<h3>Job Description</h3>
Job Description
Location:
Linden Ponds by Erickson Senior Living
Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You’ll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment.
What we offer
<ul>
<li>Quality of life – most of our restaurant's team members are out before 9pm</li>
<li>Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options</li>
<li>PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law.&nbsp; </li>
<li>A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values</li>
<li>Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age</li>
<li>30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices</li>
<li>Growth Opportunities – grow with the company as we open new communities and expand on our existing ones!</li>
<li>Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones</li>
</ul>
Compensation: Up to $82k annually. Salary based on experience.
How you will make an impact
<ul>
<li>Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation</li>
<li>Manages daily kitchen production and food preparation to ensure timely service of resident meals</li>
<li>Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts</li>
<li>Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock</li>
</ul>
What you will need
<ul>
<li>Minimum of 3 years full-service experience required</li>
<li>Minimum of 6 months supervisory and coaching experience required</li>
<li>Must be able to work some weekends and holidays.</li>
<li>Be able to lift and/or move objects weighing up to 50 pounds</li>
<li>Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers</li>
</ul>
Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description.
Linden Ponds is a beautiful 108-acre continuing care retirement community located on the South Shore in Hingham, Massachusetts. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Linden Ponds helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow.
Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

<h3>Job Description</h3>
Job Description
Location:
Avery Point by Erickson Senior Living
Compensation: starting at 55,000+ per year, based on experience.
Great benefits.
Fun culture and growth opportunities.
Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You’ll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment.
What we offer
<ul>
<li>Quality of life – most of our restaurant's team members are out before 9pm</li>
<li>Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options</li>
<li>PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law.&nbsp; </li>
<li>A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values</li>
<li>Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age</li>
<li>30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices</li>
<li>Growth Opportunities – grow with the company as we open new communities and expand on our existing ones!</li>
<li>Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones</li>
</ul>
How you will make an impact
<ul>
<li>Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation</li>
<li>Manages daily kitchen production and food preparation to ensure timely service of resident meals</li>
<li>Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts</li>
<li>Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock</li>
</ul>
What you will need
<ul>
<li>Minimum of 3 years full-service experience required</li>
<li>Minimum of 6 months supervisory and coaching experience required</li>
<li>Must be able to work some weekends and holidays.</li>
<li>Be able to lift and/or move objects weighing up to 50 pounds</li>
<li>Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers</li>
</ul>
Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description.
Avery Point is a beautiful 94-acre continuing care retirement community located in Short Pump, Virginia, just minutes from downtown Richmond. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Avery Point helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow.
Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

<h3>Job Description</h3>
Job DescriptionCompany Description 
About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction.
Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement.
Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you.
Job Description 
Job Description Summary:
The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods.
Key Competencies:
People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control
Duties and Responsibilities:
<ul>
<li>Cutting, slicing and filleting different types of fish and vegetables</li>
<li>Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Reporting any problems with kitchen equipment to the manager on duty</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use</li>
<li>Greeting and communicating with customers to ensure that they feel valued as our customer</li>
</ul>
This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.
Qualifications 
Requirements:
<ul>
<li>Minimum 6 months in the food service industry; sushi rolling experience preferred</li>
<li>Ability to read, write and communicate in English</li>
<li>Communicate with the customer/member to engage and understand their needs</li>
<li>Valid food handler’s license, with sound knowledge of food safety regulations</li>
<li>The ability to stand for long periods of time</li>
<li>The ability to work under pressure with sound judgement</li>
<li>Encompass the company mission and core values</li>
</ul>
 Additional Information 
Salary: $18.67-$19.50 Hourly
Hana Group North America is an Equal Opportunity Employer

Sushi Chef I

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>401(k) matching</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Vision insurance</li>
</ul>
 Be part of our exciting team. We're hiring a Sous Chef to help create exceptional culinary experiences from day one. **About Us:** We are a high-end steakhouse with global inspiration for unforgettable dining. I'm looking for talented people to build the best team there is! **Responsibilities:** - Assist our Executive Chef in menu development and kitchen management. - Ensure top-tier food quality and safety standards. - Train and lead kitchen staff to deliver excellence. **Qualifications:** - Experience as a Sous Chef in new or high-volume restaurants. - Passion for culinary innovation and quality. - Strong leadership and teamwork skills. **Benefits:** - Competitive salary and growth opportunities. - Join a passionate team at the forefront of culinary excellence. **Apply Now:**

<h3>Job Description</h3>
Job Description
PURPOSE OF POSITION: To manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as hotel standards and local policies and procedures.
ESSENTIAL FUNCTIONS
<ul>
<li>Manage the day to-day operations and assignments of the kitchen staff; communicate goals, and assign/prioritize work. Communicate and enforce polices and procedures with all staff. </li>
</ul>
<ul>
<li>Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potential serious issues.</li>
<li>Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. </li>
<li>Ensure that all menu items are prepared and presented according to established recipes and standards. </li>
<li>Develop menu design and concepts for all food and/or bar outlets, and creating events. Monitor competitors and industry trends. </li>
<li>Maintain updated and accurate costing and documentation of all dishes prepared and sold in food and beverage operations. </li>
<li>Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. </li>
<li>Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.</li>
</ul>
<ul>
<li>Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. </li>
</ul>
<ul>
<li>Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. </li>
</ul>
<ul>
<li>Promote teamwork and quality service through day communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Special Events, Maintenance, and Guest Services. Assist sales, events and F&amp;B staff with banquets, parties and other special events.</li>
<li>Interact with outside contacts:</li>
</ul>
<ol>
<li>Guest-to ensure their total satisfaction</li>
<li>Vendors-to order supplies and equipment</li>
<li>Health Department and other regulatory agencies-regarding safety matters and kitchen inspections</li>
<li>Other contacts as needed (professional organizations, community groups, local media)</li>
</ol>
Other duties may be assigned.
JOB REQUIREMENTS
Education and/or Experience--
<ul>
<li>5 years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Management experience is required and a culinary qualification is essential.</li>
</ul>
Language Skills—
<ul>
<li>Ability communicates effectively and professionally with other departments, guests, and others in English.</li>
<li>Knowledge of other languages is a plus. </li>
<li>Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.</li>
</ul>
Physical Ability— 
<ul>
<li>Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.</li>
<li>Moving about the kitchen.</li>
<li>Handling food, objects, products and utensils.</li>
<li>Required to use hands to finger, handle, or feel objects.</li>
<li>Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.</li>
<li>Must be able to stand for 8+ hours per day.</li>
</ul>
Other— 
<ul>
<li>Must be able to work nights, weekends/holidays.</li>
<li>Ability to multi-task.</li>
<li>Must have a strong attention to detail. </li>
<li>Must have CA Food handling certificate.</li>
<li>Communication skills are utilized a significant amount of time when interacting with other; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel.</li>
<li>Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving instructions.</li>
<li>Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.</li>
<li>Problem solving, reasoning, motivating, organizational and training abilities are used often. </li>
<li>Alcohol awareness certification and/or food Service permit or valid health/food handler card as required by local or state government agency. </li>
</ul>

(Please note: Management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Executive Chef

<h3>Job Description</h3>
Job Description 
For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. 
Here's What We'll Bring To The Table for Sous Chef:
<ul>
<li>Competitive Salary: $70,000 - $85,000 based on experience + realized bonus </li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. 
 Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. 
 Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.
Essential Responsibilities:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Participate and lead roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Supports the corrective action plans for kitchen.</li>
<li>Participates in interviews and selection of new kitchen crew.</li>
<li>Interacts with Guests - table visits, complaints, special requests.</li>
<li>Participates all kitchen crew meeting.</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>2 year experience as a cook supervisor/sous/kitchen manager.</li>
<li>High school graduate.</li>
<li>Any formal culinary training.</li>
<li>Ability to analyze and participate in financial planning.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches </li>
</ul>

<h3>Job Description</h3>
Job Description
Position Overview:
Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality.
What we expect of you:
<ul>
<li>Manages back of house team members, operations and food production for the restaurant and FIREBAR®</li>
<li>Trains and develops Sous Chef(s)</li>
<li>Provides direction and training to team members by coaching, counseling and providing feedback on job performance</li>
<li>Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station</li>
<li>Supervises and participates in butchering and portion control on each shift</li>
<li>Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Comfortable working in a team driven kitchen and closely works with all managers</li>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Participation in monthly Profit-Sharing Plan</li>
<li>Comprehensive training</li>
<li>Three weeks paid time off a year</li>
<li>401k + company match </li>
<li>Competitive benefits — Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New restaurant openings — several growth opportunities for all team members!</li>
<li>Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!</li>
</ul>
Qualifications:
<ul>
<li>2 years high volume, full service restaurant experience in a management position</li>
<li>Warm, passionate, and committed to the industry</li>
<li>Excellent communication skills</li>
<li>Ability to remain calm, cool, and collected under pressure</li>
<li>Self-Actualized and motivated</li>
<li>Self-discipline; maintained professional appearance</li>
<li>Butchering experience preferred</li>
<li>Scratch Kitchen Experience preferred</li>
</ul>
If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today!
Firebirds is an Equal Opportunity Employer.

<h3>Job Description</h3>
Job Description
PURPOSE
Under the guidance and supervision of the owners, and within the limits of established policies, procedures and Food and Beverage Manual, oversees and directs all aspects of the kitchen operation.
RELATIONASHIPS
1.&nbsp; &nbsp; &nbsp;Reports directly to the owners&nbsp;
2.&nbsp; &nbsp; &nbsp;Provides functional assistance and direction to the kitchen operation.
3.&nbsp; &nbsp; &nbsp;Interacts with individuals outside the restaurant including, but not limited to guests, suppliers, competitors and other members of the local community
4.&nbsp; &nbsp; &nbsp;Coordinates functions and activities with FOH (Front of House) management and staff.
DUTIES AND RESPONSIBILITIES
1.&nbsp; &nbsp; &nbsp;Supervises the function of all kitchen employees to manage costs and contributes to maximizing the overall Food and Beverage company profit.
2.&nbsp; &nbsp; &nbsp;Controls and analyzes, on an on-going basis, the following:
<ol>
<li>Quality levels of production and presentation including employee meals.</li>
<li>Guest satisfaction</li>
<li>Merchandising and Marketing</li>
<li>Operating/payroll/food costs</li>
<li>Cleanliness, sanitation, hygienic</li>
<li>Safety and Health Legislation</li>
<li>Ensures optimum performance in all of the above areas</li>
</ol>
3.&nbsp; &nbsp; &nbsp;Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
4.&nbsp; &nbsp; &nbsp;Establishes and maintains effective employee relation working relationships.
5.&nbsp; &nbsp; &nbsp;Conducts, under the guidance of the owners, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and disciplinary procedure if necessary to ensure appropriate staffing and productivity. Consults with manager, staff and owners as appropriate, in performing above duties.
6.&nbsp; &nbsp; &nbsp;Develops formal training plans and conducts on-the-job training sessions for kitchen employees.
7.&nbsp; &nbsp; &nbsp;Is responsible for the preparation of menus and participates in the pricing policy in consultation with the manager and owners by taking into consideration the following:
<ol>
<li>Local requirements</li>
<li>Market needs&nbsp;</li>
<li>Competition</li>
<li>Trends</li>
<li>Recipes&nbsp;</li>
<li>Potential costs</li>
<li>Availability of food and beverage products</li>
<li>Merchandising and promotion</li>
</ol>
8.&nbsp; &nbsp; &nbsp;Works with the manager and owners in determining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with the company quality and quantity standards. Inspects all perishable food items received for quality.
9.&nbsp; &nbsp; &nbsp;Attends and contributes to daily production meeting and weekly meetings with manager and owners and/or whenever scheduled.
10. &nbsp; Keeps an up-to-date standard recipe file for all food items to include
<ol>
<li>Sales history</li>
<li>Sales mix</li>
<li>Actual costs</li>
<li>Potential costs</li>
<li>Par stock</li>
<li>Production time</li>
</ol>
11. &nbsp; Performs related duties and special projects as assigned.
REQUIREMENTS
High school diploma or GED, Secondary schooling or equivalent technical school. Preferably received apprenticeship training.
Culinary school degree preferred or 6-8 years on the job experience. Preferably the candidate has worked through the ranks of production, line cook and sour chef.&nbsp;
SKILLS NEEDED
<ul>
<li>Knowledge with practical seafood purchasing and cooking techniques.</li>
<li>Strong cooking techniques, leadership &amp; communication with managing a team and resolving conflicts.</li>
<li>Experience managing staff, ordering, HACCP, inventory, budgeting and menu planning.&nbsp;</li>
<li>Creativity in developing menus and platting styles.</li>
<li>Knowledge of sauce preparation, soups, butchering and all culinary operations.</li>
<li>The ability to train and maintain training programs.</li>
</ul>
·&nbsp; &nbsp; &nbsp; &nbsp;Planning short- and long-range goals, including strategic (5 year) planning
·&nbsp; &nbsp; &nbsp; &nbsp;Budgeting and forecasting
·&nbsp; &nbsp; &nbsp; &nbsp;Departmental profit/loss analysis
·&nbsp; &nbsp; &nbsp; &nbsp;Effective verbal and written communication skills
·&nbsp; &nbsp; &nbsp; &nbsp;Time management &amp; organization. Being able to multi-task under pressure
CERTIFICATIONS
<ul>
<li>ServSafe manager certification</li>
</ul>

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