<h3>Job Description</h3>
Job Description
Position Title:&nbsp;Sous Chef&nbsp;
Salary:&nbsp;$75,000 - $80,000
Other Forms of Compensation: &nbsp;
Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations!&nbsp;Voted Glassdoor's Employee Choice Awards-&nbsp;Best Places to Work,&nbsp;This is R/A&nbsp;!
Job Summary
Join the team of the&nbsp;Delta One Lounge at JFK, a breathtaking destination redefining modern travel hospitality. Featuring a full-service restaurant, an artisanal market with grab-and-go offerings, an iconic cocktail bar, and much more, this lounge delivers an exceptional dining experience worthy of Delta’s most discerning guests. As&nbsp;Sous Chef, you’ll help lead daily operations in a fast-paced, high-end environment that blends the energy of a restaurant with the precision of luxury service.
Key Responsibilities:
<ul>
<li>
Oversee daily culinary execution across the restaurant, market, and bar programs, ensuring consistency, flavor, and presentation meet Delta One standards.
</li>
<li>
Supervise and train the culinary team, fostering a culture of hospitality, teamwork, and excellence.
</li>
<li>
Partner with the Executive Chef to develop and implement menus focused on simple, delicious, and globally inspired cuisine.
</li>
<li>
Maintain strict food safety and sanitation standards in compliance with HACCP and brand guidelines.
</li>
<li>
Support inventory management, ordering, and cost control to ensure operational efficiency.
</li>
<li>
Collaborate with front-of-house leaders to deliver a seamless guest experience from kitchen to table.
</li>
</ul>
Preferred Qualifications:
<ul>
<li>
Degree or certification in Culinary Arts preferred.
</li>
<li>
Minimum 3–5 years of culinary leadership experience in upscale restaurant or hotel settings.
</li>
<li>
Proven ability to manage multiple concepts within one operation — from made-to-order dining to market grab-and-go.
</li>
<li>
Strong communication, organizational, and leadership skills.
</li>
<li>
ServSafe Certification required.
</li>
</ul>
Apply to Restaurant Associates today!
Restaurant Associates is a member of Compass Group USA
Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer.&nbsp; 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. 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.&nbsp;
Associates at Restaurant Associates are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</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>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Applications are accepted on an ongoing basis.
Restaurant Associates maintains a drug-free workplace.
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
<a href="https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_RA.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
Req ID:&nbsp;&nbsp;1484786
Restaurant Associates&nbsp;
Michael Abbey&nbsp;
[[req_classification]]&nbsp;

Sous Chef

<h3>Job Description</h3>
Job Description
Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed. Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise. Welcome to our Park Avenue Allure.
Job Specific
<ul>
<li>Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties</li>
<li>Administers and ensures adherence to departmental guidelines, policies and procedures</li>
<li>Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements</li>
<li>Supervises/performs kitchen opening and closing operations</li>
<li>Supervises/assists food handlers in the preparation and production of all hot and cold food items</li>
<li>Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility</li>
<li>Ensures that all raw food ingredients are received and stored in the proper manner</li>
<li>Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times</li>
<li>Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met</li>
<li>Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards</li>
<li>Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order</li>
<li>Reports all equipment maintenance needs to Engineering</li>
<li>Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards</li>
<li>Follows New Hire Training and onboarding program in accordance with hotel policy</li>
<li>Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes</li>
<li>Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel</li>
<li>Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events</li>
<li>Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same</li>
<li>Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities</li>
<li>Other duties as assigned</li>
</ul>
General
<ul>
<li>Promotes and applies teamwork skills at all times</li>
<li>Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance</li>
<li>Is polite, friendly, and helpful to guests, management and fellow employees</li>
<li>Executes emergency procedures in accordance with hotel standards</li>
<li>Complies with required safety regulations and procedures</li>
<li>Attends appropriate hotel meetings and training sessions</li>
<li>Maintains cleanliness and excellent condition of equipment and work area</li>
<li>Complies with hotel standards, policies and rules</li>
<li>Recycles whenever possible</li>
<li>Remains current with hotel information and changes</li>
<li>Complies with hotel uniform and grooming standards</li>
</ul>
Qualifications
<ul>
<li>ACF certification as ”Sous Chef” or culinary degree from recognized culinary institute and equivalent experience</li>
<li>Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant</li>
<li>One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant</li>
<li>Excellent culinary skills and knowledge of food productions techniques</li>
<li>Thorough knowledge and understanding of kitchen equipment use and operation</li>
<li>Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds</li>
<li>Outstanding leadership, management, organizational, and communication skills</li>
<li>Ability to speak, read and write English</li>
<li>Ability to work flexible schedule to include weekends and holidays</li>
</ul>
 Salary range for this position, based on experience, is $64,350.00 to $80,000.00.
Loews Hotels &amp; Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

<h3>Job Description</h3>
Job Description
Kalapawai Cafe and Deli Waimanalo is looking to hire an experienced chef to join our kitchen management team. We are looking for someone who enjoys the kitchen lifestyle, enjoys creating tasty specials, and running a busy kitchen. Someone who can back up and collaborate with our executive chef. 40 hrs. per week. + OT (If needed). $22/hr. + Tips (avg. $3 - $5 more per hour) = possible $25 - $27/hr. total. We are open 7 days a week from 6am - 8pm. Working on weekends and holidays will be needed as the schedule dictates. Medical/Dental/Vision/Drug insurance plan is paid for by the company ($500/month Value) Kaiser or HMSA All of our supervisory positions require applicants that take a genuine interest in each guest’s and employee's experience during their time with us...most importantly they perpetuate our culture of a friendly neighborhood eatery! Duties will include: -Line cooking -Restocking and cleaning the line -Checking in deliveries -Putting away deliveries -Product ordering and inventory control -Ensuring a high quality customer experience -Customer complaint resolution -Personnel management &amp; conflict resolution -General cleaning and facilities maintenance -Portion and QUALITY control -Organization of prep, cleaning and duty lists -Other duties as may be assigned from time to time
Requirements/Responsibilities
All of our management and supervisory positions will require: -5 years min. Kitchen management -Hawaii safety food handler's card -Excellent customer service skills -Ability to problem solve and think on your feet -Professional appearance -Positive attitude and hard work -Availability to work mornings, evenings, weekends and holidays -Organization &amp; Punctuality -The drive to "do what it takes" to create positive customer and employee experiences -Ability to work well in team environment -Perform well in high tempo and faced paced restaurant environment
Special Instructions
Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. OR APPLY IN PERSON at 41-865 Kalanianaole Hwy, Waimanalo
 ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

<h3>Job Description</h3>
Job Description
Salary:&nbsp;$75,000.00 - $80,000.00
Other Forms of Compensation:&nbsp;&nbsp;​
Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day.&nbsp;&nbsp;The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. 
Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. &nbsp; 
Job Summary
Job Summary:
This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. 
Key Responsibilities:
<ul>
<li>Full culinary management of food service operation to include inventory, ordering and receiving</li>
<li>Knowledge of P&amp;L accountability and contract-managed service experience is desirable</li>
<li>Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products</li>
<li>Possesses a passion for sustainability</li>
</ul>
Preferred Qualifications:
<ul>
<li>Must have a working knowledge of HACCP</li>
<li>Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control</li>
<li>Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Experience with exposition cooking needed</li>
<li>Knowledge of P&amp;L accountability and contract-managed service experience is desirable</li>
<li>ServSafe certified is a plus</li>
</ul>
Apply to Morrison Living today!
Morrison Living is a member of Compass Group USA
Click here to Learn More about the Compass Story

Associates at Morrison Living are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</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>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 or copy/paste the link below for paid time off benefits information.
<a href="https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_MorrisonLiving.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
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. 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. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Morrison Living maintains a drug-free workplace.
Req ID: 1488390
Morrison Living&nbsp;
LYN PELLEGRINI&nbsp;
[[req_classification]]&nbsp;

Chef Manager

<h3>Job Description</h3>
Job Description
Pay Grade:&nbsp;12&nbsp;
Salary:&nbsp;$77,000 - $80,300
Other Forms of Compensation:&nbsp;$2,000 sign-on bonus and relocation assistance is available&nbsp;
With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.
With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.
Job Summary
Job Summary:
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Assists the Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to CCL today!
CCL is a member of Compass Group USA
Click here to Learn More about the Compass Story

Associates at CCL are offered many fantastic benefits.&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Holiday Time Off (varies by site/state)</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>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
<a href="https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_CCL.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
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. 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. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
CCL maintains a drug-free workplace.
Req ID:&nbsp;1481635
CCL Hospitality Group
Caitlin Pham
[[req_classification]]

<h3>Job Description</h3>
Job Description
Position Overview:
Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®.
What we expect of you:
<ul>
<li>Provides support to Executive Chef in all areas of responsibility</li>
<li>Manages back of house team members, operations, and food production for the restaurant and FIREBAR®</li>
<li>Provides direction and training to team members by coaching, counseling, and providing feedback</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Responsible for scheduling back of house team members</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</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>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Attainable bonus paid every other pay period</li>
<li>Comprehensive training</li>
<li>Three weeks paid time off annually</li>
<li>401k + company match </li>
<li>Competitive benefits— Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New store openings— several growth opportunities for all team members!</li>
<li>Holiday closures— closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and 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
Awesome opportunity for a sous chef in beautiful Green Mountain Falls, Colorado! Cantina Verde is a small southwest inspired restaurant where everything is made from scratch. We have a small staff of dedicated and professional employees who are passionate about quality and consistency. Our busy season is fast approaching and we are looking for a culinary professional for immediate hire for a full-time, year-round position. Job offers flexibility. a set schedule and guaranteed two days off per week. Restaurant will be open 3-9pm during the high season so no early mornings or super late nights. Willing to train the right candidate. Also willing to discuss part time opportunities.

<h3>Job Description</h3>
Job Description
Position Overview
The Sous Chef partners closely with the Head Chef to oversee daily kitchen operations at our Charlotte location. You’ll lead a talented brigade, ensure consistent execution of recipes, uphold the highest standards for food quality and presentation, and drive cost-control measures. Your leadership will foster teamwork, professional growth, and an exceptional guest experience.
Key Responsibilities
<ul>
<li>Team Leadership &amp; Development &nbsp;</li>
<li>
<ul>
<li>Supervise, coach, and mentor line cooks, prep cooks, and kitchen staff.</li>
<li>Conduct ongoing training on recipes, knife skills, sanitation, and safety.</li>
<li>Lead pre-shift meetings to communicate daily specials, VIPs, and operational priorities.</li>
</ul>
</li>
<li>Food Production &amp; Quality Control &nbsp;</li>
<li>
<ul>
<li>Execute menu items according to standardized recipes, portioning, and plating guidelines.</li>
<li>Taste and inspect dishes for consistency, flavor balance, and presentation before service.</li>
<li>Collaborate on seasonal menu development, sourcing local ingredients when possible.</li>
</ul>
</li>
<li>Operations &amp; Cost Management &nbsp;</li>
<li>
<ul>
<li>Monitor food cost, labor cost, and inventory levels; implement corrective actions to hit targets.</li>
<li>Assist in ordering, receiving, and storage of all food and non-food supplies.</li>
<li>Enforce proper rotation, labeling, and waste-reduction practices.</li>
</ul>
</li>
<li>Health, Safety &amp; Compliance &nbsp;</li>
<li>
<ul>
<li>Ensure strict adherence to all health department regulations, HACCP standards, and company policies.</li>
<li>Oversee kitchen sanitation audits, corrective plans, and food safety certifications.</li>
</ul>
</li>
<li>Collaboration &amp; Communication &nbsp;</li>
<li>
<ul>
<li>Partner with front-of-house leadership to ensure seamless service flow and resolve guest issues.</li>
<li>Provide feedback and performance evaluations in partnership with management.</li>
<li>Contribute to staff scheduling, aiding in efficient shift coverage.</li>
</ul>
</li>
</ul>
Qualifications &amp; Skills
<ul>
<li>Culinary degree or equivalent certification from an accredited institution.</li>
<li>5+ years of progressive kitchen experience, including 2+ years in a sous chef or leadership role—preferably in upscale casual or fine-dining concepts.</li>
<li>Strong understanding of cost controls, yield management, and inventory systems.</li>
<li>Excellent palate, creative menu development skills, and commitment to quality.</li>
<li>Proven ability to lead, motivate, and develop a diverse culinary team.</li>
<li>Exceptional organizational skills and ability to thrive in a fast-paced, high-volume environment.</li>
<li>Working knowledge of food safety regulations (ServSafe or equivalent certification preferred).</li>
<li>Outstanding communication and problem-solving abilities.</li>
</ul>
What We Offer
<ul>
<li>Competitive salary and performance-based bonuses.</li>
<li>Comprehensive benefits package (medical, dental, vision).</li>
<li>Paid time off, holiday pay, and staff meals.</li>
<li>Opportunities for professional development and advancement within our expanding brand.</li>
<li>A vibrant, supportive team culture committed to innovation and hospitality excellence.</li>
</ul>
Company DescriptionPosition Overview As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service. ⸻ Key Responsibilities \t•\tCulinary Vision Menu preparation consistency Development \t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor. \t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty. \t•\tKitchen Leadership &amp; Team Building \t•\tRecruit, train, coach, and mentor line cooks, and prep staff. \t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops. \t•\tEstablish clear performance expectations and conduct regular evaluations. \t•\tOperations &amp; Quality Control \t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence. \t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction. \t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency. \t•\tFinancial Management &amp; Cost Controls \t•\tSet food-cost targets; analyze P&amp;L reports, inventory variances, and yield data. \t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins. \t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics. \t•\tHealth, Safety &amp; Compliance \t•\tUphold rigorous sanitation, safety, and HACCP standards. \t•\tLead internal audits, corrective action plans, and maintain all required certifications. \t•\tCross-Functional Collaboration \t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time. \t•\tPartner with marketing on promotions, events, and culinary showcases. ⸻ Qualifications &amp; Skills \t•\tCulinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role. \t•\tProven track record of menu innovation, cost management, and building successful culinary teams. \t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics. \t•\tStrong financial acumen with experience managing budgets, P&amp;L, and vendor relationships. \t•\tExceptional leadership, communication, and organizational skills. \t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations. \t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices. ⸻ What We Offer \t•\tCompetitive salary plus performance-based bonus structure. \t•\tComprehensive benefits (medical, dental, vision) and paid time off. \t•\tProfessional development opportunities and career growth across our expanding footprint. \t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence. 
<h3>Company Description</h3>
Position Overview\n\nAs our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.\n\n⸻\n\nKey Responsibilities\n\t•\tCulinary Vision Menu preparation consistency Development\n\t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.\n\t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.\n\t•\tKitchen Leadership &amp; Team Building\n\t•\tRecruit, train, coach, and mentor line cooks, and prep staff.\n\t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops.\n\t•\tEstablish clear performance expectations and conduct regular evaluations.\n\t•\tOperations &amp; Quality Control\n\t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence.\n\t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.\n\t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.\n\t•\tFinancial Management &amp; Cost Controls\n\t•\tSet food-cost targets; analyze P&amp;L reports, inventory variances, and yield data.\n\t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.\n\t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics.\n\t•\tHealth, Safety &amp; Compliance\n\t•\tUphold rigorous sanitation, safety, and HACCP standards.\n\t•\tLead internal audits, corrective action plans, and maintain all required certifications.\n\t•\tCross-Functional Collaboration\n\t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.\n\t•\tPartner with marketing on promotions, events, and culinary showcases.\n\n⸻\n\nQualifications &amp; Skills\n\t•\tCulinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role.\n\t•\tProven track record of menu innovation, cost management, and building successful culinary teams.\n\t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.\n\t•\tStrong financial acumen with experience managing budgets, P&amp;L, and vendor relationships.\n\t•\tExceptional leadership, communication, and organizational skills.\n\t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations.\n\t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices.\n\n⸻\n\nWhat We Offer\n\t•\tCompetitive salary plus performance-based bonus structure.\n\t•\tComprehensive benefits (medical, dental, vision) and paid time off.\n\t•\tProfessional development opportunities and career growth across our expanding footprint.\n\t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.

<h3>Job Description</h3>
Job Description
We are seeking a Sous Chef to join our team! &nbsp;You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.&nbsp;
Responsibilities:
<ul>
<li>Oversee day-to-day culinary operations</li>
<li>Coordinate&nbsp;food and kitchenware orders</li>
<li>Check freshness and quality of ingredients</li>
<li>Assist in the development&nbsp;of menu items</li>
<li>Standardize recipes and plate presentations</li>
<li>Work with management to create a memorable experience for guests</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in culinary arts, cooking, or other related fields</li>
<li>Knowledge&nbsp;of cost and labor systems&nbsp;</li>
<li>Passion for food and cooking techniques</li>
<li>Strong leadership qualities</li>
<li>Ability to thrive in a fast-paced&nbsp;environment</li>
</ul>
Company DescriptionBauernhof Klause; BK Tap Haus is a modern German-inspired community Tap Room celebrating Minnesota Craft Beers. The vast majority of our tap handles support local community beer, breweries, brewers, and statewide brew houses which includes our private labeled BK Hefeweizen and Main Street Farmer Cream Ale brewed in partnership with a local brewer. The local support and success of our tap house have allowed for the recent expansion and development of our top-shelf bourbon program and expansion of our brand name to include Bauernhof Klause; BK Tap Haus &amp; Bourbon Room which can now arguably be referred to as one of the best bourbon programs in the Twin Cities. BK Tap Haus also provides a confident opening kitchen dining experience focusing on tasty gastropub culinary that complements our craft beer and bourbon programs; jumbo salted pretzels with our house jalapeño cheddar cheese sauce, jumbo chicken wings, kielbasas and bratwursts, pierogi, our schnitzel sandwich, and our famed BBQ cowboy burger among a few. 
<h3>Company Description</h3>
Bauernhof Klause; BK Tap Haus is a modern German-inspired community Tap Room celebrating Minnesota Craft Beers. The vast majority of our tap handles support local community beer, breweries, brewers, and statewide brew houses which includes our private labeled BK Hefeweizen and Main Street Farmer Cream Ale brewed in partnership with a local brewer.\r\n\r\nThe local support and success of our tap house have allowed for the recent expansion and development of our top-shelf bourbon program and expansion of our brand name to include Bauernhof Klause; BK Tap Haus &amp; Bourbon Room which can now arguably be referred to as one of the best bourbon programs in the Twin Cities.\r\n\r\nBK Tap Haus also provides a confident opening kitchen dining experience focusing on tasty gastropub culinary that complements our craft beer and bourbon programs; jumbo salted pretzels with our house jalapeño cheddar cheese sauce, jumbo chicken wings, kielbasas and bratwursts, pierogi, our schnitzel sandwich, and our famed BBQ cowboy burger among a few.

<h3>Job Description</h3>
Job Description
Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.
About the Role:
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
 Our Ideal candidate is:
A detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness.
Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. 
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
 
Salary Range: 81k-108k
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

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