<h3>Job Description</h3>
Job DescriptionJob Summary: Produces food products that conform to hotel and ZMC Hotels standards and meet or exceed guest expectations. Practices safe and sanitary work habits. Responsibilities: - Supervise and manage kitchen employees, providing training, guidance, and performance evaluations. - Oversee food preparation and ensure consistency in taste, quality, and presentation. - Maintain inventory levels, place orders for supplies, and manage food costs effectively. - Ensure compliance with health and safety standards, including sanitation regulations and food handling protocols. - Collaborate with hotel management to enhance guest dining experiences and support catering or special events. - Monitor kitchen workflow to optimize efficiency while maintaining a positive work environment. - Stay updated on trends in industry, seasonal ingredients, and new culinary techniques. - Knowledge of fire alarm and evacuation procedures and carry out duties in a safe manner. - Keep the kitchen, pantry, and food storage area clean, safe, and sanitary. - Complete knowledge of all hotel policies, services, and amenities. - Keep confidential the business functions of the company, including, but not limited to, financial status, customer/guest information employee issues, etc. - Maintain effective operational communication with leadership, treat others with dignity and respect. - Complete any special tasks assigned by management. Qualifications: 
<ul>
<li>Highly organized.</li>
<li>Must be able to work the majority of the shift in a standing position, constantly moving, and able to lift 30 pounds.</li>
<li>Strong Guest Service Skills</li>
<li>Must have attention to detail and be customer service oriented.</li>
<li>Ability to communicate satisfactorily with guests, management, and co-workers.</li>
<li>Must be able to climb up and down stairs.</li>
<li>Must be able to bend, reach, kneel, push, and stretch.</li>
</ul>
Benefits/Perks: 
<ul>
<li>Medical, Dental, Paid time off, 401(k) for full-time employees</li>
<li>All employees get discounts on hotels outside of their hotel they work in</li>
<li>Opportunities for bonuses</li>
<li>$250 referral bonus for you and a referred associate</li>
</ul>

Restaurant Chef

<h3>Job Description</h3>
Job Description
The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts. The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: - Maintain and develop recipes set forth by Executive Chef - Create and organize all recipes in a professional manner - Effectively organize tasting for menu changes - Write clear cooking procedures and a photo log of each dish - Ensure consistency of recipe in the restaurant - Manage Food Cost and Labor Cost in keeping with approved budgets - Controlling and lowering Food Cost and Labor Cost - Liaison of LDV towards Clients, Guest and Employees - Track invoices for billing - File monthly DSR Reports - Maintain monthly meetings with staff - Create policy and procedures for all cooks to maintain - Execute Special Event Menus - Participate in charity events for LDV Hospitality, as needed - Maintaining the LDV standards for Service &amp; Quality - Actively participate in weekly F&amp;B Meeting - Update managers on occurrences in Training and Policies - Ensure that impeccable standards of cleanliness are maintained throughout the operation - Uses LDV standards of engagement for all service techniques - Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling - Practice highest regards for safety within all areas and with all materials - Follow and adhere to all standards set forth by the Board of Health - Performs other related activities as assigned Qualifications: - Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards - Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook - Has a can-do attitude and is willing to jump into any role as needed - Able to work nights, weekends and holidays, and variable schedule, per the needs of the business - Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system - Must have considerable skill in math and algebraic equations using percentages - Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws - Organize and/or attend mandatory meetings - Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies - Perform all other related and compatible duties as assigned by the General Manager or Managing Partners - Adhere to all HR policies and procedures
-Must be Fluent in English
-Fluent in Spanish a plus
Education/Experience: - 3 - 5 years’ experience in fine dining and high-volume kitchen environments - High School Diploma or GED - Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required - NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws Physical/Special Requirements: - Ability to lift up to 30 + pounds often - Ability to sit, stand, and bend for extended periods of time Work Environment: - Able to withstand fluctuations in temperature within work environment, from high heat to below freezing - Ability to perform essential job functions under pressure, maintain professionalism when working under stress LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&amp;B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service. The original Scarpetta opened in New York City’s Meatpacking District in 2008 to a critically acclaimed 3-star review from the NY Times. The restaurant’s name is derived from the Italian expression, “fare la Scarpetta,” which means to savor a meal to the last bite. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally-sourced ingredients. Scarpetta’s famous Spaghetti Tomato &amp; Basil is nothing short of classic simplicity in both taste and preparation. Scarpetta has always been at once informal, comfortable and elegant, grounded with a passion for old world hospitality. Guests can enjoy ordering several dishes to share for the table, with a menu built for sharing and conviviality to inspire the essence of a stylish and carefree dinner party. We are an Equal Opportunity Employer and a Drug-Free Workplace.

Sous Chef

<h3>Job Description</h3>
Job Description
POSITION OVERVIEW:
Sous Chefat The Pierre New York, A Taj Hotel, ensures a successful link between the Managerial Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Managerial Sous Chef, and/or the Executive Sous Chef about variances, exceptions, and maintenance issues. 
KEY RESPONSIBILITIES
<ul>
<li>The ability to follow proper payroll and uniform procedures.</li>
<li>Serve fellow employees in a friendly and cheerful manner.</li>
<li>The ability to prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to employees.</li>
<li>Ensure the cleanliness of the cafeteria kitchen and dining area including tables, chairs, etc.</li>
<li>The ability to make tea, coffee, juices, as well as to ensure the cleanliness of the juice and milk dispensers.</li>
<li>The ability to review the daily menu and cook the appropriate food items for the entire day’s hotel staff and ensure they are ready for service 10 minutes prior to the scheduled mealtime.</li>
<li>The ability to communicate about the menu and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef and/or Director of Food Purchasing.</li>
<li>The ability to produce food for special theme and ethnic days.</li>
<li>The ability to execute minor butchering techniques such as fish filleting, meat loaf, carving and portioning of meat products.</li>
<li>The ability to set the hot food line with items picked up from the kitchens.</li>
<li>The ability to restock items in the cafeteria when they run low including condiments, cereals, ice, napkins, flatware, salt and pepper, etc.</li>
<li>The ability to fill out requisitions for signature, pick them up when completed and put away the items where appropriate.</li>
<li>The ability to respond properly in any hotel emergency or safety situation.</li>
<li>The ability to perform other tasks or projects as assigned by hotel management and staff.</li>
</ul>
QUALIFICATIONS and REQUIREMENTS:
<ul>
<li>High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency.</li>
<li>Must be certified in food service sanitation</li>
<li>Reading, writing and oral proficiency in the English language is necessary.</li>
<li>Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d’ oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items).</li>
<li>Prior experience utilizing basic computer programs including Microsoft Office. </li>
<li>Must be able to demonstrate a sense of urgency.</li>
<li>Possess the ability to follow standard recipes and convert quantities mathematically.</li>
<li>Ability to taste all foods to assure correct preparation.</li>
</ul>
PHYSICAL REQUIREMENTS
NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. 
<ul>
<li>Position:
<ul>
<li>Standing/walking</li>
<li>Forward bend, squat, forward reach to retrieve items from cabinets</li>
<li>Lifting through height of 6” to 5’ (Squatting or forward bend) from dolly to refrigerator shelves</li>
<li>Forward flexion of head/neck: during all stirring and chopping tasks</li>
<li>Carrying boxes/bags of food a distance of 10 feet</li>
<li>Shoulder motions below 90 degrees shoulder flexion</li>
<li>Gross grasp to hold tongs, spoons</li>
</ul>
</li>
<li>Force:</li>
<li>Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea.</li>
<li>Pots of food: 25-50 lbs.</li>
<li>Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes</li>
<li>Repetitions:
<ul>
<li>Standing virtually all day (most standing is in one spot by stove)</li>
<li>Walking: occasionally. </li>
<li>Lifting from dolly to refrigerator: 10-20 minutes 2 x day</li>
<li>Stirring, chopping: repetitive and very frequent</li>
<li>Repetitive forward bend of head/neck</li>
<li>Repetitive elbow and movements through mid-range for chopping</li>
<li>Repetitive wrist motions through partial range for stirring and chopping</li>
</ul>
</li>
<li>Environment:
<ul>
<li>Most of the shift is spent standing in front of hot stoves or ovens</li>
</ul>
</li>
<li>Sensory:
<ul>
<li>Sight and good sensation are necessary to prevent burning oneself while cooking</li>
</ul>
</li>
</ul>

<h3>Job Description</h3>
Job Description
 
 
SOUS CHEF

From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! 
As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member’s expectations. We are growing communities where career opportunities and growth are endless. 
BASIC QUALIFICATIONS:

<ul>
<li>A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years’ Supervisory Chef experience (preferably in fine dining or upscale business establishments).</li>
<li>Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction.</li>
<li>Excellent time management.</li>
<li>Showcases passion for food, continual learning, and guest service</li>
<li>Participative management style.</li>
<li>Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges.</li>
<li>Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department.</li>
<li>Experience in hiring, training, scheduling, and the development of staff.</li>
<li>Possess the ability to manage change effectively.</li>
<li>Provide leadership to staff achieving goals and objectives.</li>
<li>Clear, concise written and verbal communication skills.</li>
<li>Demonstrate ability to lead by example.</li>
<li>Exceptional detail to follow-up.</li>
<li>Excellent budgetary, projections and cost control skills.</li>
<li>Experience with inventory and cost management.</li>
<li>Prior experience in relationship development.</li>
<li>Related degree preferred.</li>
</ul>

THE CLIFFS BENEFITS:
<ul>
<li>A knowledgeable and passionate management team that leads by example</li>
<li>Employee appreciation parties and team building events</li>
<li>Premier training</li>
<li>Excellent compensation including 15 vacation days and 9 paid holidays</li>
<li>Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution*</li>
<li>Employee Wellness Monetary Incentives </li>
<li>A work/life balance!</li>
</ul>
Checkout more amazing opportunities here!

<h3>Job Description</h3>
Job Description 
Primary Role &amp; Responsibilities
<ul>
<li>Assist with the management and leadership of the back of house teams.</li>
<li>Foster a culture of passion, teamwork, dedication.</li>
<li>Have working knowledge of all departments and back of house positions.</li>
<li>Coach and mentor team members.</li>
<li>Ensure restaurant standards are achieved in accordance with restaurant goals and philosophies.</li>
</ul>
Qualifications &amp; Requirements
<ul>
<li>5 years of restaurant cooking experience</li>
<li>2 years of restaurant back of house management experience</li>
<li>Personal goals align with organization</li>
<li>Professional goals align with organization</li>
<li>Works well with others</li>
<li>Results driven</li>
<li>High degree of food knowledge</li>
<li>Self-starter, takes initiative</li>
<li>Passionate about food and hospitality</li>
<li>Great attention for details (excellence reflex)</li>
<li>Excellent communicator</li>
<li>Able to stand for long periods of time </li>
<li>Able to lift up to 50lbs</li>
<li>Available to work weekends, evenings and holidays</li>
<li>Serve safe certified </li>
</ul>
Compensation &amp; Benefits
<ul>
<li>Competitive compensation package</li>
<li>Paid time off</li>
<li>Paid sick leave</li>
<li>Food and beverage discounts</li>
<li>Health insurance</li>
<li>Compensation will be determined based on your experience level and qualifications.</li>
</ul>

<h3>Job Description</h3>
Job Description
Sous Chef 
Independence Village of Avon Lake
Full-time + Benefits and PTO
10:30am-7:00pm 5 days a week
Cell phone reimbursement 
As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department.
Required Experience
<ul>
<li>Fine dining experience required</li>
<li>Working towards Sous Chef Certification or comparable work experience</li>
<li>Must demonstrate proven leadership abilities, strong organization, and time management skills</li>
</ul>
Primary Responsibilities
<ul>
<li>Assist Executive Chef in hiring, coaching, and performance management for culinary operations</li>
<li>Directly supervises all culinary staff</li>
<li>Assist Executive Chef in managing and training culinary and dining personnel</li>
<li>Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing</li>
<li>Responsible for quality of food served by tasting items and plate presentation</li>
<li>Assists with menu planning and development and ordering of food supplies</li>
<li>Prepare and cook meals to order</li>
<li>Responsible for managing the culinary department in absence of the Executive Chef</li>
<li>Assist Cooks as needed</li>
<li>When necessary, steps in to assist during emergencies or rush periods</li>
<li>Achieve 100% resident satisfaction through plate presentation and taste</li>
<li>Circulate all dining rooms during meal times daily for resident feedback</li>
<li>Supports the mission, values, and vision of Senior Village Management</li>
</ul>
Connecting Seniors, Families and Communities
For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day.
Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back &amp; Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day.
It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons.
We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas.
If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination.
This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty.
Equal Opportunity Employer
Click on glassdoor to see our employee testimonials
#IV2

<h3>Job Description</h3>
Job Description
Position Title:&nbsp;Sous Chef&nbsp;
Pay 12&nbsp;
Reports To:
Salary:&nbsp; 85,000-87,000
Other Forms of Compensation: &nbsp;
Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!
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 Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit&nbsp;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>
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.&nbsp;
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;
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1458043
Bon Appetit&nbsp;
BRYAN GONI&nbsp;

<h3>Job Description</h3>
Job Description
&nbsp;Position Title:&nbsp;Sous Chef - Geneva, IL&nbsp;
Salary:&nbsp;$60,000 - $65000 
Other Forms of Compensation: Merit increases&nbsp;
Think Fresh! Lead with Excellence!
&nbsp;An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation.&nbsp;Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!
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 Unidine today!
Unidine is a member of Compass Group USA&nbsp;
Click here to Learn More about the Compass Story&nbsp;
Associates at Unidine 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 for paid time off benefits information.
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.
Unidine maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1439599
Unidine&nbsp;
Nicholas Henderson&nbsp;
[[req_classification]]&nbsp;

<h3>Job Description</h3>
Job Description

Morrison Healthcare&nbsp;is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary
Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Essential Duties and Responsibilities: 
<ul>
<li>Assists in coordinating and participating in the preparation and cooking of various food items.</li>
<li>Assists with planning and creating menus.</li>
<li>Rolls out new culinary programs in conjunction with the marketing and culinary team.</li>
<li>Assists with managing cost controls and controlling expenditure.</li>
<li>Performs other duties as assigned.</li>
</ul>
Qualifications: 
<ul>
<li>5 years of related culinary experience including 1 year at the supervisory or lead level.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.</li>
<li>Ability to set up and distribute production sheets.</li>
<li>Supervisory, leadership, training, management, and coaching skills.</li>
<li>ServSafe or Department of Health Certification is preferred.</li>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.</li>
</ul>
Apply to Morrison Healthcare today!
Morrison Healthcare is a member of Compass Group USA
Click here to Learn More about the Compass Story
Associates at Morrison Healthcare 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>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.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
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 Healthcare maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1462290
Morrison Healthcare&nbsp;
MICHAEL GREMBA&nbsp;
[[req_classification]]&nbsp;

SOUS CHEF

<h3>Job Description</h3>
Job Description
Salary Range Commensurate w/Experience:
$52k-$65k / year
(plus, monthly profit share)
BENEFITS:
• FLEXIBLE SCHEDULES
• UP TO 17 DAYS OF PTO WITH IMMEDIATE ACCESS
• 401K MATCH
• INSURANCE AFTER 60 DAYS
• FREE ACCESS TO MENTAL HEALTH SERVICES
Mexican Sugar is a Pan-Latin restaurant offering refined dishes that are as bold in flavor as they are elegant in presentation. Everything is made from scratch and prepared with authentic ingredients and traditional cooking methods.
We are looking for kitchen operators who possess high energy, self-motivation, and a commitment toproviding authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service.
Responsibilities
• Manage kitchen operations from all aspects as well as provide support throughout the shift.
• Maintain the highest level of food quality while managing waste.
• Managing employees’ schedules
• Responsible for inventory &amp; purchasing and receiving with approved vendors.
• Maintain a clean &amp; organized facility &amp; following local health regulations.
• Training and developing hourly personnel.
Qualifications
• 2+ years of kitchen experience in a similar role
• A degree in Culinary Arts is not required but is a plus.
• Experience in leading and supervising hourly team members.
• Experience working within budget parameters.
• Knowledge of Scheduling and Restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices
We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.
EOE

26,916 chef Jobs