<h3>Job Description</h3>
Job Description
Pay Grade:&nbsp;12&nbsp;
Salary:&nbsp;$70,000 - $75,000
Other Forms of Compensation:&nbsp;&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;1489182
CCL Hospitality Group
Caitlin Pham
[[req_classification]]

Sous Chef

<h3>Job Description</h3>
Job DescriptionPosition Description: Alexandria Restaurant Partners (ARP) owns and operates ten unique full-service restaurants across Orlando, FL, and Alexandria, VA, with a hyper-local strategy that capitalizes on community ties, its guest base, and dedicated team members. With a portfolio of multi-million-dollar restaurants, strong profitability, and minimal debt. ARP aims to be the best in the nationnot the biggestby achieving operational excellence, leading with integrity, and maintaining transparency. Purpose: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Position Responsibilities: Key Accountabilities: Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation &amp; safety regulations/requirements. Actively develop the hourly Back of the House team to support the organizations talent pipeline and drive growth. Coach and mentor all team members by providing well-rounded training programs with opportunities to cross-train positions and advance their scope of responsibilities. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Well-developed conflict resolution skills and strong interpersonal skills. Write accurate prep sheets. Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications - Minimum 1-year experience as a Back of House manager in a high-volume restaurant or minimum 6 months experience in Back of House with ARP.High-level organizational skills with multi-tasking capabilities. Culinary school background a plus.Ability to speak and understand English. Ability to speak and understand Spanish is a plus. Communicates effectively. Dependable, reliable, and highly motivated. Excellent interpersonal and relationship-building skills. Detail-oriented. Adaptable, able to change priorities and manage workloads with minimal direction. Physical Requirements: Able to work 10-hour plus shifts. Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed.Able to withstand changes in temperature, occasional smoke, steam, and heat. Finger/hand dexterity to operate kitchen machinery and knives. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus. 401K (after a year of working at least 1000 hours). Free Health Insurance (after 6 months, averaging 30+ hours/week) Life Insurance Vision &amp; Dental Insurance Complimentary dining privileges at any of our ARP locations. Opportunity for personal and professional growth. Flexible schedules. $58,000.00 - $68,000.00 Annually

<h3>Job Description</h3>
Job Description
Why Join Our Team?
<ul>
<li>Industry-Leading Compensation Package</li>
<ul>
<li>Up to 10% of the base salary in performance-based bonuses</li>
<li>Opportunities for Merit-Based Raises &amp; Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience.</li>
</ul>
<li>Comprehensive Benefits Package</li>
<ul>
<li>Medical, Dental, and Vision Insurance</li>
<li>Group Life and Disability Insurance</li>
<li>Group Accident, Hospital Indemnity, and Critical Illness Insurance</li>
<li>Traditional and Roth 401(k) Plan</li>
</ul>
<li>Exclusive Perks &amp; Growth Opportunities</li>
<ul>
<li>Employee Dining Discounts and/or Complimentary Onsite Meals</li>
<li>Career Development &amp; Limitless Growth Opportunities</li>
<li>If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.</li>
<li>Paid Time Off</li>
<li>Employee Assistance Program (EAP)</li>
<li>Commuter and Dependent Care Benefits</li>
</ul>
</ul>
What You’ll Do
As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience.
Key Responsibilities
<ul>
<li>Culinary Leadership &amp; Execution</li>
<ul>
<li>Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency</li>
<li>Lead and oversee food production, ensuring dishes meet our brand and presentation standards</li>
<li>Expedite orders to maintain a smooth, efficient, and timely service flow</li>
<li>Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness</li>
<li>Assist in creating and executing daily specials that align with seasonal trends and guest preferences</li>
<li>Ensure all recipes, plating guides, and portioning are followed to maintain consistency</li>
</ul>
<li>Team Development &amp; Kitchen Culture</li>
<ul>
<li>Train, mentor, and inspire kitchen staff to meet our high culinary standards</li>
<li>Ensure strong communication and teamwork between BOH and FOH teams</li>
<li>Foster a collaborative and energetic kitchen environment that promotes growth and excellence</li>
<li>Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency</li>
</ul>
<li>Operational &amp; Financial Performance</li>
<ul>
<li>Monitor and manage labor, food costs, and inventory to stay within budget parameters</li>
<li>Implement waste reduction and portion control strategies to optimize efficiency</li>
<li>Work closely with the purchasing team to ensure the highest quality ingredients are sourced</li>
<li>Review monthly P&amp;L statements and assist in addressing variances</li>
</ul>
<li>Safety, Compliance &amp; Cleanliness</li>
<ul>
<li>Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines</li>
<li>Maintain a clean and organized kitchen, ensuring all food is properly stored and handled</li>
<li>Ensure all kitchen equipment is properly maintained and in safe working conditions</li>
<li>Supervise kitchen closing procedures to ensure readiness for the next day’s service</li>
</ul>
</ul>
What We’re Looking For
<ul>
<li>2+ years of professional culinary leadership experience in a high-volume, upscale dining environment</li>
<li>Strong understanding of kitchen operations, food cost management, and inventory control</li>
<li>Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine</li>
<li>Ability to execute all kitchen positions and support line staff during peak hours</li>
<li>Exceptional knife skills and ability to train others in proper techniques</li>
<li>Strong leadership, communication, and problem-solving skills</li>
<li>SERV Safe Management Certification (or equivalent to state regulations)</li>
<li>Ability to work nights, weekends, and holidays in a fast-paced environment</li>
</ul>
Physical Requirements
<ul>
<li>Ability to stand for extended periods and work in a high-heat environment</li>
<li>Capability to lift and carry up to 50 lbs.</li>
<li>Flexible schedule, including availability on nights, weekends, and holidays</li>
</ul>
Why THE ONE GROUP is Your Next Career Move
This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! 
 We use eVerify to confirm U.S. Employment eligibility.

<h3>Job Description</h3>
Job DescriptionSalary: Starting at $22+/hr 
Overview:
Are you passionate about made-from-scratch cooking, creativity in the kitchen, and making a meaningful impact every day? Cambridge Senior Living, a premier Skilled Assisted Living Facility in Hudson, WI, is looking for a talented Sous Chef to join our warm, resident-centered community.
 
If you love serving others, value fresh and flavorful food, and want to be part of a supportive culinary teamyoull feel right at home here.
 
Key Responsibilities:
As our Sous Chef, youll help create a dining experience that feels like home for our residents. Your responsibilities include:
<ul>
<li>Preparing restaurant-quality meals, baked goods, snacks, and beverages from scratch</li>
<li>Accommodating special dietary needs and serving correct portion sizes</li>
<li>Ensuring safe food handling and maintaining high sanitation standards</li>
<li>Testing food for quality, taste, and temperature</li>
<li>Getting creative with seasonal ingredients and following the menu plan</li>
<li>Using leftovers and overstock wisely to reduce waste</li>
<li>Use FIFO inventory practices and properly label, rotate, and store food and supplies.</li>
<li>Maintaining clean and organized kitchen, dining, and dishwashing areas </li>
<li>Participating in maintaining a clean, homelike environment throughout the building </li>
<li>Provide excellent customer service and respond promptly to resident concerns.</li>
<li>Dressing professionally, communicating respectfully, and supporting a positive team culture</li>
<li>Attend required trainings, maintain professional appearance, and follow attendance procedures.</li>
</ul>
 
Qualifications:
<ul>
<li>High School Diploma or GED</li>
<li>2+ years of cooking experience required; commercial kitchen and from-scratch cooking preferred</li>
<li>SERV Safe certification (or willingness to obtain)</li>
<li>CBRF Registry, CPR/AED, and dementia care experience are a plus</li>
<li>Flexibility, reliability, and the ability to adapt to a variety of tasks</li>
<li>A genuine desire to serve older adults with dignity, warmth, and creativity</li>
</ul>
 
At Cambridge Senior Living, we believe mealtime should be one of the best parts of the day. As a Sous Chef, youll play a key role in creating joy, comfort, and connection through food. You wont just be cookingyoull be contributing to a home where residents feel cared for, respected, and delighted.
 
If youre ready to bring your culinary talent to a team that values your skills and your heart, we look forward to meeting you.

<h3>Job Description</h3>
Job Description
Responsibilities.
<ul>
<li>Control and direct the food preparation process and any other relative activities</li>
<li>Construct menus with new or existing culinary creations ensuring the variety and quality of the servings</li>
<li>Approve and “polish” dishes before they reach the customer</li>
<li>Plan orders of equipment or ingredients according to identified shortages</li>
<li>Arrange for repairs when necessary</li>
<li>Remedy any problems or defects</li>
<li>Be fully in charge of hiring, managing and training kitchen staff</li>
<li>Oversee the work of subordinates</li>
<li>Estimate staff’s workload and compensations</li>
<li>Maintain records of payroll and attendance</li>
<li>Comply with nutrition and sanitation regulations and safety standards</li>
<li>Foster a climate of cooperation and respect between co-workers</li>
</ul>

<h3>Job Description</h3>
Job Description
Hege's Restaurant, an upscale French Bistro located in Johns Island, SC, is currently looking to hire an experienced Sous Chef. We have an incredible kitchen staff and are looking to find another great addition to our team.
The ideal candidate will haveatleast 2 years of previous Sous Chef experience in a fine dining environment.
<ul>
<li>Top pay</li>
<li>Two weeks paid vacation</li>
<li>Bonus structure </li>
</ul>
Experienced Chef's PLEASE APPLY TODAY!!!
Company DescriptionHege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen. We are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today! We offer classic French and international cuisine in a casual, inviting atmosphere. Top pay Paid vacation Bonus structure 
<h3>Company Description</h3>
Hege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen.\r\n\r\nWe are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today!\r\n\r\nWe offer classic French and international cuisine in a casual, inviting atmosphere.\r\n\r\nTop pay\r\nPaid vacation\r\nBonus structure

<h3>Job Description</h3>
Job Description
Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Venue Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences.
At Puff ‘n Stuff, We Don’t Just Cater Events—we Create Memorable Experiences. Our Team Is Driven By Four Core Values
<ul>
<li> Passion: We love what we do and take pride in delivering exceptional food and service.</li>
<li> Customer Focus: We go above and beyond to exceed client expectations.</li>
<li> Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability.</li>
<li> Creativity: We embrace innovation to craft unique culinary and event experiences.</li>
</ul>
Position Summary 
The Venue Chef for The Motor Enclave is responsible for the culinary leadership, execution, and day-to-day kitchen operations for all catered events and the pool bar located at The Motor Enclave. This role ensures that all culinary offerings meet Puff ’n Stuff Catering’s standards of excellence in quality, presentation, consistency, and guest experience. 
Key Responsibilities 
Culinary Execution &amp; Event Support 
- Lead all culinary operations for events hosted at The Motor Enclave. 
- Execute all event menus to Puff ’n Stuff standards. 
- Manage food preparation, cooking, finishing, and plating for all on-site events. 
- Ensure timely and accurate execution of all culinary components throughout event service. 
Pool Bar Oversight 
- Oversee daily culinary operations for the pool bar. 
- Maintain inventory, pars, and ordering systems. 
- Work closely with Tampa leadership on seasonal menu development. 
Leadership &amp; Collaboration 
- Serve as the main culinary liaison between The Motor Enclave, the Tampa Commissary, and internal teams. 
- Provide leadership and coaching to on-site staff. 
- Collaborate with event chefs, sales managers, and venue partners. 
Food Safety &amp; Compliance 
- Uphold food safety, sanitation, and health code requirements. 
- Maintain a clean and organized kitchen environment. 
- Ensure safe transport, storage, and handling of all food. 
Inventory, Ordering &amp; Cost Controls 
- Maintain inventory and par levels. 
- Monitor food waste and portion control. 
- Ensure proper use and care of equipment. 
Menu Execution &amp; Quality Assurance 
- Execute menu items developed by the Tampa Commissary. 
- Provide feedback for menu development. 
- Conduct quality checks before, during, and after events. 
Qualifications 
- 5+ years culinary experience. 
- Strong culinary skills with proven leadership ability. 
- Experience in high-volume catering or hospitality settings. 
- Excellent communication and organizational skills. 
- Must be able to work an event-based schedule. 
- Valid Food Manager certification required. 
- Ability to lift 50 pounds. 
Key Competencies 
- Ownership and leadership. 
- Ability to manage multiple priorities. 
- Customer-focused mindset. 
- High attention to detail. 
- Collaborative spirit aligned with Puff ’n Stuff’s core values. 
Performance Indicators 
- Event execution quality and client satisfaction. 
- Culinary consistency and adherence to standards. 
- Effective collaboration with commissary and venue teams. 
- Food cost performance. 
- Sanitation and compliance.

Venue Chef

<h3>Job Description</h3>
Job Description
 
Position Summary
The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. 
The Sous Chef plays a pivotal role in assisting the Executive Chef with overseeing the culinary operations, menu planning, and food production in collaboration with the Senior Director of Food Service. This role involves directly leading a team of cooks, bakers, and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. The Sous Chef also works closely with the Director of Kitchen Logistics to manage inventory, packaging, and delivery needs. This position reports directly to the Chef de Cuisine &amp; also the Executive Chef.
Primary Duties and Responsibilities:
 
<ul>
<li>
This position is for a 3:00 a.m. to 12:30 p.m. shift, and must be available weekends and holidays.
</li>
<li>
Collaborate with the Chef de Cuisine and Executive Chef on the role out of monthly menu planning, ensuring variety, balance, and adherence to dietary needs.
</li>
<li>
Assist in menu development for special events, taking into account seasonal availability and client preferences.
</li>
<li>
Assist in directing and mentoring lead cooks, line cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage.
</li>
<li>
 Foster a culture of respect, inclusion, and continuous learning within the culinary team.
</li>
<li>
Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh,
</li>
</ul>
raw ingredients, without the use of processed or prepared foods.
<ul>
<li>
Work closely with the Director of Kitchen Logistics to manage stocking, inventory levels, packaging, and
</li>
</ul>
delivery needs.
<ul>
<li>
Place orders for all necessary products, including food items and cleaning supplies, under the guidance
</li>
</ul>
of the Senior Director of Food Service.
<ul>
<li>
Creatively utilize donated food to minimize waste and maximize resources in menu planning and
</li>
</ul>
production.
<ul>
<li>
Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and
</li>
</ul>
quality in every dish.
<ul>
<li>
Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules.
</li>
<li>
Inspect and report any maintenance issues with kitchen equipment on a weekly basis.
</li>
<li>
Maintain open and effective communication with the culinary team, providing guidance, feedback, and
</li>
</ul>
support as needed.
 
Qualifications:
<ul>
<li>
Extensive experience as an Sous Chef in a high-volume, scratch-cooking kitchen environment.
</li>
<li>
Possess strong organizational and multitasking skills, and have a skill for attention to detail.
</li>
<li>
Strong leadership and team management skills, with a commitment to creating a positive and inclusive work culture.
</li>
<li>
In-depth knowledge of culinary techniques, food safety standards, and current food trends.
</li>
<li>
Excellent leadership and team management abilities, with a focus on creating a positive and efficient work environment.
</li>
<li>
Knowledge of food safety regulations and best practices in inventory management and logistics.
</li>
<li>
Effective communication skills to collaborate with cross-functional teams and external partners.
</li>
<li>
Ability to adapt to a fast-paced, dynamic kitchen environment.
</li>
<li>
Proficiency in inventory management, ordering, and working collaboratively with kitchen logistics.
</li>
</ul>
Additional Qualifications and Experience:
<ul>
<li>
Commitment to serving the needs of homeless families
</li>
<li>
Education and/or Experience:
<ul>
<li>
5 + years of experience cooking; catering environment preferred
</li>
<li>
High school diploma or GED preferred
</li>
</ul>
</li>
<li>
**Must have a valid California driver's license**
</li>
<li>
Drug and TB testing required. Background check required
</li>
<li>
Food handlers’ certification
</li>
<li>
Bilingual Spanish preferred, but not required.
</li>
</ul>
 
Physical, Demands, Environmental Conditions, Equipment 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work. 
Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs. 
 Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. 
 
<ul>
<li>
EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training.
</li>
</ul>
 
 3am- 12:30pm, must be available weekends and holidays.

<h3>Job Description</h3>
Job Description
directly responsible for all kitchen functions including food purchasing, costing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
Requirements/Responsibilities
Menu and Recipe Execution o Work with Executive Chef in menu planning and recipe execution o Ensure consistency of recipes and proper use of units of measure. o Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. o Work to maintain target food cost, p-mix variance below company target. o Spec all recipe items with purveyors and ordersmart on line ordering system. o Implement menu changes and development of daily specials with exec. Chef o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Purchasing – Storage – Security – Cleanliness o Purchasing and receiving procedure- quality control management, make sure all product inspected before invoice signed by C.O.D. o Responsible for weekly, bi-period and period end inventories as needed. o Invoice tracking systems and proper coding of product. o Monitor storage, rotation of product and ordering efficiency. o Ensure all product is labeled, brand identified and pars created. o Monitor cleanliness of all stations o Ensure safety, security and cleanliness standards in all areas of restaurant o Knowledge of proper procedures for injuries on the job. workman’s comp information Staff Training - Labor Cost Control o Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. o Culinary training and development of all station cooks. o Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. o Maintain consistency in all facets of kitchen operations o Complete knowledge of all cooking stations including grill, pantry, sauté, etc o Complete menu knowledge of all services- i.e. brunch, late night, large parties o Development of checklists for each station- in spanish and english o Hourly employee training and development program. o Food knowledge program- preparing of all foods using proper recipes and portions o Maintain proper safety and sanitation guidelines- monitor and train staff on food safety – ensure compliance with all local and state agencies. o Organize and conduct ‘employee roundtable meetings’. o Foster enthusiasm, respect and integrity among kitchen staff. 1. Labor Cost Control o Work with chef to control labor cost and hit company targets. o Complete knowledge of hours of operations, peak service hours. o Complete comprehension of daily “aloha labor reports”. o Monitor workmen’s comp and safety programs. o Periodical review of payroll reports for accuracy- overtime issues etc o Aloha. payroll adjustments to ensure employee is paid for time worked breaks and employee meals. Repairs and Maintenance 1. ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs knowledge of all kitchen equipment safety, usage, cleaning and service 2. organize and monitor unit maintenance. a. Hood and fire extinguishers. b. Refrigeration maintenance. c. Monitor and coordinate kitchen equipment maintenance with chef and cooks. preventative maintenance program to avoid potential problems. d. Refer to troubleshooting guidelines before calling any maintenance company e. All service calls to be communicated to G. M. or Chef. Qualifications o A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. o At least 6 months experience in a similar capacity. o Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. o Be able to reach, bend, stoop and frequently lift up to 50 pounds. o Be able to work in a standing position for long periods of time (up to 9 hours). o Must be proficient with a computer and email. fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. • Responsible for training kitchen personnel in cleanliness and sanitation practices. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. • Check and maintain proper food holding and refrigeration temperature control points. • Provide safety training in first aid, cpr, lifting and carrying objects and handling hazardous materials.
Special Instructions
Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. 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.
 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.

SOUS CHEF

<h3>Job Description</h3>
Job Description
Hotel:
Frisco Embassy Suites 7600 John Q. Hammons DriveFrisco, TX 75034 Full time Compensation: $23.00
Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence 
What's in it for you?
The Atrium SPIRIT is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.
<ul>
<li>Career Growth &amp; Learning - 40% of our management hires are internal promotions!</li>
<li>Invest in Your Future - 401(k) plan with company match.</li>
<li>Comprehensive Health Coverage - Medical, dental, and vision insurance options.</li>
<li>Paid Time Off &amp; Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations</li>
<li>Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.</li>
<li>Purpose &amp; Impact - Make a difference through Atrium's community service and volunteer programs.</li>
</ul>
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What You Will Do:
<ul>
<li>Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team.</li>
<li>Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste.</li>
<li>Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction.</li>
<li>Assist in menu creation to deliver innovation while aligning with productivity and cost goals.</li>
<li>Ensure all storage and prep areas meet health code requirements and cleanliness standards.</li>
<li>Participate in special projects to improve kitchen operations and elevate culinary excellence.</li>
</ul>
What We Are Looking For:
<ul>
<li>3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence.</li>
<li>Supervisory experience preferred - You can lead a line and guide a team with confidence.</li>
<li>Culinary certification preferred - You've got a solid culinary foundation and a desire to grow.</li>
<li>ServSafe Certification required - Safety is always on the menu.</li>
<li>Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning.</li>
<li>Physically capable - You're ready to meet the physical demands of a dynamic kitchen environment.</li>
</ul>
What Atrium Leadership Looks Like:
<ul>
<li>Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar.</li>
<li>Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities.</li>
<li>Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive.</li>
<li>Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork.</li>
<li>Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork.</li>
</ul>
Why Atrium?
Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to."
_____________________________________________
Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years &amp; depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.
Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.
Notice of candidate Privacy Rights: <a href="https://www.atriumhospitality.com/privacy-policy" target="_blank">https://www.atriumhospitality.com/privacy-policy</a>

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