<h3>Job Description</h3>
Job Description
Job Title: Sous Chef
Company: V&amp;E Hospitality Group
Job Type: Full-Time
About V&amp;E Hospitality Group:
V&amp;E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests.
Position Overview:
V&amp;E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply.
Key Responsibilities:
<ol>
<li>Menu Development:&nbsp;Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control.</li>
<li>Food Preparation:&nbsp;Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met.</li>
<li>Kitchen Management:&nbsp;Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service.</li>
<li>Quality Control:&nbsp;Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation.</li>
<li>Team Leadership:&nbsp;Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment.</li>
<li>Inventory Management:&nbsp;Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage.</li>
<li>Kitchen Sanitation:&nbsp;Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment.</li>
<li>Plating and Presentation:&nbsp;Oversee the plating of dishes to ensure they meet the established visual and taste standards.</li>
<li>Kitchen Efficiency:&nbsp;Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times.</li>
<li>Compliance:&nbsp;Ensure compliance with all health and safety regulations and kitchen policies.</li>
</ol>
Qualifications:
<ul>
<li>Proven experience as a Sous Chef or in a similar culinary leadership role.</li>
<li>Culinary expertise, including advanced cooking techniques, food preparation, and menu development.</li>
<li>Strong leadership, communication, and interpersonal skills.</li>
<li>Excellent problem-solving abilities and a proactive approach to addressing challenges.</li>
<li>Knowledge of food safety, sanitation, and industry best practices.</li>
<li>Availability to work evenings, weekends, and holidays as needed.</li>
<li>Culinary degree or related certification is a plus.</li>
</ul>
Physical qualifications:
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ability to move throughout the dining room effectively.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ability to perform reaching and stooping motions.
Benefits:
<ul>
<li>Competitive salary and performance-based bonuses.</li>
<li>Opportunities for career advancement within V&amp;E Hospitality Group.</li>
<li>Employee discounts on food and beverages.</li>
<li>A positive and dynamic work environment.</li>
<li>Training and development opportunities.</li>
</ul>

V&amp;E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.
 We use eVerify to confirm U.S. Employment eligibility.

Sous Chef

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Bonus based on performance</li>
<li>Competitive salary</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Vision insurance</li>
</ul>
 Benefits/Perks 
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
</ul>
Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: 
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
Qualifications: 
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handlers Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>401(k)</li>
<li>Competitive salary</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Flexible schedule</li>
<li>Free food &amp; snacks</li>
<li>Free uniforms</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Vision insurance</li>
</ul>
 Position Overview The Sous Chef is a key member of the clubs culinary leadership team and serves as the second-in-command of the kitchen. This role supports the Executive Chef in overseeing daily food preparation, leading the culinary staff, maintaining high-quality standards, and delivering an exceptional dining experience for members and guests. Essential Responsibilities Culinary Leadership &amp; Operations 
<ul>
<li>Assist the Executive Chef in managing all kitchen operations across la carte, banquet, event, pool, and seasonal outlets.</li>
<li>Direct, train, and mentor line cooks, prep cooks, and stewards.</li>
<li>Ensure consistent execution of menus, recipes, and plating standards.</li>
<li>Oversee daily food production, prep lists, ordering, and inventory when assigned</li>
</ul>
Quality &amp; Member Experience 
<ul>
<li>Maintain exceptional food quality, presentation, and consistency.</li>
<li>Ensure menu items meet member expectations for freshness and flavor.</li>
<li>Support the creation of specials, seasonal menus, and club event menus.</li>
</ul>
Staff Management 
<ul>
<li>Lead lineups and pre-service meetings.</li>
<li>Assist with recruiting, onboarding, and performance evaluations.</li>
<li>Promote a positive, professional kitchen culture with high accountability.</li>
</ul>
Safety, Sanitation &amp; Compliance 
<ul>
<li>Ensure all staff follow health code standards, sanitation procedures, and HACCP practices.</li>
<li>Monitor equipment functionality and report issues promptly.</li>
<li>Help maintain a clean, organized kitchen and storage areas.</li>
</ul>
Financial &amp; Administrative 
<ul>
<li>Support cost control processes:
<ul>
<li>Food cost management</li>
<li>Waste reduction</li>
<li>Portion control</li>
<li>Inventory accuracy</li>
</ul>
</li>
<li>Assist with ordering from approved vendors.</li>
</ul>
Event Support 
<ul>
<li>Execute banquet and special-event menus with precision.</li>
<li>Coordinate with Catering, Events, and Front-of-House teams.</li>
<li>Assist with tastings and banquet planning.</li>
</ul>
Qualifications 
<ul>
<li>35+ years of culinary experience, with at least 1 year in a supervisory role.</li>
<li>Country club, hotel, or high-end restaurant experience preferred.</li>
<li>Strong understanding of modern cooking techniques, menu development, and kitchen management.</li>
<li>Ability to lead and motivate staff during high-volume service.</li>
<li>ServSafe Manager certification or ability to obtain.</li>
</ul>
Personal Attributes 
<ul>
<li>Hands-on leadership style</li>
<li>Calm under pressure</li>
<li>Strong communication skills</li>
<li>Passion for hospitality and member satisfaction</li>
<li>High standards of professionalism and work ethic</li>
</ul>
Work Schedule 
<ul>
<li>Flexible schedule including mornings, nights, weekends, and holidays</li>
<li>Split shifts and event-driven schedules as needed</li>
<li>Typically 4555 hours per week, depending on seasonality and banquet load</li>
</ul>
Reporting Structure 
<ul>
<li>Reports to: Executive Chef</li>
<li>Supervises: Line cooks, prep cooks, stewards, seasonal culinary staff</li>
</ul>

<h3>Job Description</h3>
Job Description
¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU!
Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us.
Core Job Responsibilities:
The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. 
Primary Job Duties: – Includes, but is not limited to:
<ul>
<li>Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution.</li>
<li>Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning.</li>
<li>Achieve daily sales and assigned cost goals.</li>
<li>Oversee weekly/monthly inventories and ordering of food and supplies.</li>
<li>Assist with food prep, station cooking and plating of food when necessary.</li>
<li>Manage inventory, purchasing and receiving of both front of house and back of house products.</li>
<li>Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.</li>
<li>Develop menu standards and maintain presentation quality.</li>
<li>Assist with conducting daily line-ups and/or pre-shift meetings.</li>
<li>Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.</li>
<li>Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook.</li>
<li>Ensure all ¡VIVA! core values and property and department standards are implemented and applied.</li>
<li>Obtain and maintain position-specific licensing. </li>
<li>Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.</li>
<li>Other duties as assigned.</li>
</ul>
Qualifications:
Required:
<ul>
<li>At least three years of experience within Culinary or a directly related operational area/field.</li>
<li>At least two years of directly related operational management experience at a similar leadership level.</li>
<li>Advance knowledge of principles and practices </li>
<li>Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice.</li>
<li>Ability to write routine reports, purchase orders, menus and correspondences.</li>
<li>Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.).</li>
<li>Experience managing collective bargaining agreement(s) work groups.</li>
<li>Ability to effectively communicate in English.</li>
<li>Polished appearance and demeanor.</li>
<li>Excellent customer services skills.</li>
<li>Ability to successfully lead and mentor a team.</li>
<li>Ability to obtain &amp; maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.</li>
<li>Ability to work varied shifts, including nights, weekends and holidays.</li>
<li>At least 18 years of age. </li>
</ul>
Preferred:
<ul>
<li>Degree in Culinary Arts or a related field.</li>
<li>Previous experience in catering and banquet operations.</li>
<li>Previous experience in a large, luxury resort setting.</li>
</ul>

<h3>Job Description</h3>
Job Description
SOUS CHEF
Location: 4306 W. Gandy Blvd Tampa, FL 33611
Salary: $48K-$50K per year (training pay $45K)
Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community.
ABOUT THE ROLE:
As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. Your passion for cooking delicious food will be a cornerstone as you seek to perfect your craft at every Naked Farmer station. Through consistent execution of recipes, processes, and active training, you will enhance the collective knowledge of our entire restaurant team.
You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations. Your initiative as a mentor and leader in the kitchen will shine through as you engage in pre-shift meetings, manage shifts, and train new culinary team members according to Naked Farmer's training protocols. Your oversight will ensure that tasks throughout the restaurant are completed punctually and to our quality standards.
BENEFITS:
<ul>
<li>Competitive salary and a vibrant work culture</li>
<li>Profit-sharing incentives</li>
<li>Annual paid vacation</li>
<li>Affordable health, dental, and vision insurance</li>
<li>Opportunities for career progression within our rapidly growing company</li>
<li>A complimentary Naked Farmer meal daily</li>
<li>Flexible work schedule</li>
</ul>
At Naked Farmer, we are cultivating the next generation chefs. Our scratch-based kitchens are a hub for individuals passionate about real, good food. Your passion for cooking delicious food will be evident as you are a farmer of people who enjoys helping other chefs master various cooking stations, ensuring each recipe is prepared consistently to showcase the best of the season. You will inspire and lead those eager to share their love for cooking and transform others into skilled chefs. If you are driven by a sense of purpose and a craving for shaping the future of food, join us on our mission to build a better food system.
YOU WILL:
<ul>
<li>Inspire and uplift our culinary team by showcasing your expertise in the kitchen, providing warm hospitality, and maintaining a positive demeanor.</li>
<li>Achieve proficiency at all Naked Farmer stations by consistently executing recipes, processes, and procedures, and by actively engaging in training to enhance the team's overall knowledge.</li>
<li>Exhibit command over all menu items by preparing seasonal dishes according to our established recipes and standards.</li>
<li>Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine.</li>
<li>Acquire knowledge of the restaurant's ordering systems to assist in managing stock levels required for service.</li>
<li>Effectively open and close the restaurant with the aid of checklists and in-depth communication with the team to ensure a smooth shift.</li>
<li>Address guest concerns with creative and effective solutions.</li>
<li>Guarantee that the team upholds the Department of Health and Naked Farmer's food safety protocols.</li>
</ul>
YOU HAVE:
<ul>
<li>A passion for real, good food and a willingness to learn new culinary skills.</li>
<li>At least one year of leadership experience in a high-volume kitchen.</li>
<li>Two or more years of experience cooking in a high-volume kitchen environment.</li>
<li>Strong culinary abilities, while remaining open to learning and coaching.</li>
<li>Demonstrated strong work ethic and the ability to execute job duties effectively.</li>
<li>Capable of meeting the physical demands of the role, including lifting up to 50 pounds.</li>
<li>A team player who is willing to contribute wherever needed.</li>
<li>Respect and appreciation for your coworkers.</li>
<li>Excellent communication skills.</li>
<li>A commitment to mentor chefs and nurture their growth into future restaurant leaders.</li>
<li>Strong interpersonal skills and the agility to adapt to new challenges.</li>
<li>A keen eye for detail, ensuring excellence in every task.</li>
<li>A reliable and optimistic, caring personality.</li>
</ul>
ABOUT NAKED FARMER:
Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months.
And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes.
Join us as we build the future of food together.

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Company parties</li>
<li>Competitive salary</li>
<li>Free food &amp; snacks</li>
<li>Paid time off</li>
<li>Wellness resources</li>
</ul>
 POSITION SUMMARY 
<ul>
<li>Reports directly to Executive Sous Chef and Executive Chef. Sous Chef is primarily responsible for assisting the ESC and EC in supervising food quality, production, and costs. SC serves as the Third-in-command of the kitchen. </li>
<li>Delegates tasks to kitchen personnel in a supportive and precise manner. Knowledge of kitchen stations and, if required, fills in for and assists cooks in ensuring that the kitchen operates smoothly. </li>
<li>Cooperating in overlooking and directing all aspects of the operation of the kitchen and in handing over practical assistance; coordinating activities and functions.</li>
<li>Complies with expected administrative duties such as ordering supplies, managing inventory, training new staff, and scheduling shifts. Is responsible for presenting and communicating transparent inputs representing the vision, values, and complete offerings of Preserve Life.</li>
</ul>
KEY RESPONSIBILITIES OPERATIONAL EXCELLENCE 
<ul>
<li>Assists EC with preparing and planning meal designs, classes, meal plans, and specialty menus.</li>
<li>In the absence of EC and ESC, coordinate and direct all food preparation, from ordering to preparation through service.</li>
<li>Monitors the quality of food and beverages and communicates any improvements needed according to our Experience Procedures and our standards for delivering a high-quality dining experience.</li>
<li>Your role is crucial in ensuring that all kitchen activities operate promptly, contributing to the smooth operation of the kitchen.</li>
<li>You will support the Junior Kitchen Team with various tasks, including line cooking, food preparation, and dish plating, fostering a sense of teamwork and support.</li>
<li>Your commitment to ensuring that tasks are harmoniously performed is key to maintaining the timely production of quality foods, demonstrating your responsibility and commitment to the role. ADMINISTRATION </li>
<li>Monitors and updates Technical sheets. Communicate needed details to EC or SC.</li>
<li>Ensures completion of Daily/Weekly duties.</li>
<li>Tracks, records, and maintains inventory, including food, beverages, and kitchen supplies.</li>
<li>Updates Employee files and collaborates with the HC department if required.</li>
<li>Prepares ordering forms that are ready for submission to SC and EC. INTERNAL &amp; EXTERNAL CUSTOMER SERVICE </li>
<li>As a Sous Chef, you are not limited to the kitchen. You also play a crucial role in Supporting PL Brand</li>
<li>Ascertains a high degree of anticipation and maintain a positive experience</li>
<li>Engages with guests and members; the team supports their inquiries and concerns. Is welcoming and accommodating when discussing any requests.</li>
<li>Is familiar with all Preserve activities and can explain and demonstrate the PL App to customers.</li>
<li>Performs any reasonable task required that might be outside the job scope in the spirit of collaboration</li>
</ul>
SUSTAINED LEARNING &amp; DEVELOPMENT 
<ul>
<li>Participate in monthly, weekly, and /or daily PL training sessions and communication briefings.</li>
<li>Supports employees during onboarding, induction, and refresher training if required.</li>
<li>Maximizes opportunities for self-development to upgrade their knowledge and skills by actively participating in internal and external initiatives and Apps.</li>
<li>Researches new advances in gastronomy, wellbeing improvement, and hospitality trends. Shares did research with EC and SC.</li>
</ul>
HYGIENE &amp; SAFETY 
<ul>
<li>Maintains a high level of personal hygiene, seeks feedback on areas of a shortfall, and complies with the Grooming procedures.</li>
<li>Supports other teams in complying with the Grooming Experience Procedures and reports to EC and SC on needed improvements.</li>
<li>Complies with all Health &amp; Safety regulations while performing daily duties at all times.</li>
<li>Takes responsibility for reporting any hazard and follows up to ensure the execution of required actions. POSITION REQUIREMENTS EDUCATION &amp; EXPERIENCE</li>
</ul>
Courses in the following integrated modalities will add value to the preferred candidate. Please send any additional qualifications, interests, and experiences that contribute to your holistic lifestyle 
<ul>
<li>A minimum of 2 years experience in a similar role.</li>
<li>Strong knowledge of cooking methods, kitchen equipment, and best practices.</li>
<li>Good understanding of MS Office and restaurant software programs.</li>
<li>Must be able to relate to all levels of management.</li>
<li>Resourceful, forward-thinking, innovative, and committed.</li>
<li>Must be willing to add value to enhance health, safety, and productivity and maintain TB to thrive in a smoke-free workplace.</li>
</ul>
CORE COMPETENCIES 
<ul>
<li>Integrity, honesty, flexibility, empathy, and a positive attitude.</li>
<li>Highly presentable, professional, confident, but humble.</li>
<li>Collaborative with the ability to work independently.</li>
<li>Outgoing, pleasant personality with the ability to work in a diverse workplace. </li>
<li>Strong attention to detail. </li>
<li>Excellent time management skills. </li>
<li>Outstanding communication skills.</li>
<li>Advanced multi-tasking and problem-solving skills.</li>
<li>Productive and efficient in a paced environment. </li>
<li>Willing to work a flexible schedule to accomplish all primary responsibilities and tasks. </li>
</ul>

<h3>Job Description</h3>
Job DescriptionJOB SUMMARY On a daily basis, prepares and cooks food. Performs a live, entertaining cooking show in front of guests. ESSENTIAL FUNCTIONS 
<ul>
<li>Prepare and cook food in at hibachi tables in the dining room and in front of guests.</li>
<li>Ensure Company recipes are made to specification.</li>
<li>Prepare food to Company specification.</li>
<li>Maintain proper par levels of food.</li>
<li>Maintain proper rotation of food.</li>
<li>Responsible for achieving and maintaining an A from health department.</li>
</ul>
RESPONSIBILITIES/DUTIES (Other duties may be assigned as required by business needs) 
<ul>
<li>Receive and store products.</li>
<li>Ensure kitchen cleanliness at all times.</li>
<li>Work with the General Manager.</li>
</ul>
EDUCATION and/or EXPERIENCE 
<ul>
<li>High School Diploma or equivalent preferred.</li>
<li>Experience preferred performing a live cooking show in front of guests, will train.</li>
</ul>
KNOWLEDGE, SKILLS &amp; ABILITIES 
<ul>
<li>Ability to perform and entertain in front of guests.</li>
<li>Strategic Thinking.</li>
<li>Thoroughness.</li>
<li>Communication Proficiency.</li>
<li>Presentation Skills.</li>
<li>Customer service oriented.</li>
<li>Excellent interpersonal skills.</li>
<li>Strong time management skills.</li>
<li>Ability to multi-task.</li>
<li>Pro-active approach to problem-solving.</li>
</ul>
 POSITION TYPE/EXPECTED WORK SCHEDULE This position regularly requires long hours and weekend work. Work days will fluctuate to accommodate needs of restaurant. TRAVEL This position may require travel.

Hibachi Chef

<h3>Job Description</h3>
Job DescriptionBenefits/Perks 
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
 Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: 
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
 Qualifications: 
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handlers Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

<h3>Job Description</h3>
Job Description
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
We’re seeking an experienced and dynamic Executive Chef to lead all culinary operations. In this role, you will be responsible for menu planning, food preparation, kitchen staff training, and maintaining the highest standards in food quality, safety, and sanitation. This is an exciting opportunity for a creative, hands-on culinary leader who thrives in a fast-paced, high-volume environment.
Key Responsibilities:
<ul>
<li>
Develops and executes regular and modified menus in line with company standards and dietary guidelines
</li>
<li>
Prepares and/or oversees food production using standardized recipes and presentation standards
</li>
<li>
Conducts food tastings to ensure flavor, quality, and consistency
</li>
<li>
Trains kitchen staff on food preparation, safety protocols, and equipment usage
</li>
<li>
Maintains kitchen cleanliness through established cleaning and maintenance schedules
</li>
<li>
Manages food and supply inventories to ensure availability while controlling costs
</li>
<li>
Ensures proper handling and utilization of leftovers within company policy
</li>
<li>
Complies with all health and sanitation regulations and passes internal and third-party audits
</li>
<li>
Upholds company and facility safety protocols, including proper incident reporting
</li>
<li>
Participates in staff meetings, training sessions, and professional development initiatives
</li>
</ul>
Preferred Qualifications:
<ul>
<li>
Associate’s degree or equivalent culinary experience
</li>
<li>
Minimum 5 years of progressive kitchen management experience
</li>
<li>
Extensive experience in catering and high-volume foodservice operations
</li>
<li>
Strong background in institutional and batch cooking
</li>
<li>
Proficient in current food and catering trends with a strong focus on quality, presentation, cost control, and sanitation
</li>
<li>
Hands-on leadership style with proven culinary expertise
</li>
<li>
Technologically proficient (Microsoft Office Suite, email, internet)
</li>
<li>
ServSafe certification highly preferred
</li>
<li>
Commitment to delivering exceptional client satisfaction
</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 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_BAMCO.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
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;1485506
Bon Appetit&nbsp;
Tyler Justus&nbsp;

Executive Chef

<h3>Job Description</h3>
Job DescriptionBenefits/Perks 
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
Job Summary We are seeking a talented Executive Chef to join our team. In this role, youll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: 
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Oversee kitchen operations with the goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
Qualifications 
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handlers Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

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