<h3>Job Description</h3>
Job Description
Create Your Experience of a Lifetime!
Come work and play in the mountains!&nbsp; Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).
Employee Benefits
•&nbsp;&nbsp; &nbsp;Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons&nbsp; •&nbsp;&nbsp; &nbsp;MORE employee discounts on lodging, food, gear, and mountain shuttles •&nbsp;&nbsp; &nbsp;401(k) Retirement Plan&nbsp; •&nbsp;&nbsp; &nbsp;Employee Assistance Program •&nbsp;&nbsp; &nbsp;Excellent training and professional development •&nbsp;&nbsp; &nbsp;Referral Program
To Learn More, please review the Benefits Eligibility Summary
Job Summary:
The Yurt Chef for the Arrowhead alpine's private club, oversees all Food &amp; Beverage Back of House Operations at the Yurt for the Arrowhead Alpine Club. The employee prepares, receives, and inventories the food and beverage items to the Yurt for final preparation and service. The Yurt Chef must have knowledge of all kitchen equipment and utensils to effectively work in the kitchen 
Job Specifications:
<ul>
<li>Outlet: Arrowhead alpine's private club&nbsp;</li>
<li>Starting Wage: $58,461.98 - $74,389.88</li>
<li>Employment Type:&nbsp;Winter Seasonal 2025/2026</li>
<li>Shift Type:&nbsp;Full Time hours available</li>
<li>Minimum Age:&nbsp;At least 18 years of age</li>
<li>Housing Availability: No</li>
</ul>
Job Responsibilities:
<ul>
<li>Order through Coupa all food and beverage products </li>
<li>Prepare all food items while maintaining Arrowhead Alpine Club standards • Maintaining a clean and organized kitchen whose focus is on safety and efficiency </li>
<li>Take accurate month end inventory and work with Club Food &amp; Beverage Manager to ensure food and beverage costs are being maintained </li>
<li>Able to ride a ski chairlift and walk 400 yards over snow to Yurt </li>
<li>Willing and able to respond to guest issues and have positive guest service skills </li>
<li>Other duties as assigned&nbsp;</li>
</ul>
Job Requirements:
<ul>
<li>Must have at least 4 years of restaurant Back of House food preparation service experience - required</li>
<li>At least 2 years supervisory experience - required</li>
<li>Must be fluent in English - required</li>
<li>Valid US driver's license - required</li>
<li>Must have an acceptable drivers record - required</li>
<li>Proficient on Microsoft Office - preferred</li>
<li>Must be able to work well as part of a team</li>
<li>Must be very reliable</li>
<li>Must be able to stand for up to 6 hours at a time - required</li>
<li>Must be able to carry up to 50lbs on a regular basis – required</li>
</ul>
The expected pay range is&nbsp;$58,461.98 - $74,389.88. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.&nbsp;
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
Requisition ID &nbsp;512636 Reference Date:&nbsp;11/18/2025&nbsp; Job Code Function:&nbsp;Back of House&nbsp;

Yurt Chef

<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.

Sous Chef

<h3>Job Description</h3>
Job Description
Weekend Warrior Chef Wanted
Trained banquet chef with experience needed for a very busy wedding venue September and October 2023
in Cortlandt Manor, NY
Email your resume to:&nbsp;<a href="mailto:Tastefullyyours@optonline.net" target="_blank">Tastefullyyours@optonline.net</a>&nbsp;or call David: 914-886-2153
Company DescriptionWedding Venue in the Hudson Valley region. 
<h3>Company Description</h3>
Wedding Venue in the Hudson Valley region.

Weekend Chef

<h3>Job Description</h3>
Job Description
&nbsp;Salary:&nbsp;$50,000.00 - $55,000.00
Pay Grade:&nbsp;12&nbsp;
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
We are seeking a Sous Chef to join our Morrison Healthcare Team and lead culinary department in an acute care setting located in Lancaster, SC.
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.&nbsp;
Key Responsibilities:
<ul>
<li>Assists the&nbsp;Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the&nbsp;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&nbsp;</li>
<li>ServSafe certified - highly desirable</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;1456997
Morrison Healthcare&nbsp;
Joshua Ryan Keith&nbsp;
[[req_classification]]&nbsp;

<h3>Job Description</h3>
Job DescriptionThe Farmstead at Medford (an Independent Living Senior Community) is accepting applications for a full-time Sous Chef to join our team!&nbsp; Our Culinary Team offers first-class experiences for residents and all visitors to our community.&nbsp; The Sous Chef works closely with the Director of Culinary Services and is responsible for ensuring and adhering to the highest level of food quality, appearance, presentation and service standards. &nbsp; &nbsp; The Community embraces a culture of hospitality. To that end, all employees are expected as a condition of employment to practice and lead with the following Hospitality standards: &nbsp; ·&nbsp; &nbsp; &nbsp; &nbsp; We treat everyone with courteous respect.·&nbsp; &nbsp; &nbsp; &nbsp; We listen and respond enthusiastically in a timely manner.·&nbsp; &nbsp; &nbsp; &nbsp; We hold ourselves and one another accountable.·&nbsp; &nbsp; &nbsp; &nbsp; We make all we encounter feel important.·&nbsp; &nbsp; &nbsp; &nbsp; We embrace and value our differences.·&nbsp; &nbsp; &nbsp; &nbsp; We maintain high levels of professionalism, both in conduct and appearance, always. &nbsp;Responsibilities and duties:·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Hands on food production – maintaining a superior level of quality, service and cleanliness. &nbsp;·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;You will have the opportunity to serve a senior population and provide culinary services and experiences for each resident we serve and all who visit our community.·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;You will join a team that lives by our Core Values of Respect, Kindness, and Service excellence. &nbsp; &nbsp; Qualifications:·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;You know proper food handling, culinary safety &amp; cleaning standards. &nbsp;·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;You have experience working in a culinary environment with knowledge of food prep, cooking and presentation. &nbsp;·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;You have experience working in a team environment – private restaurant, country club or catering preferred.&nbsp; Our culinary team is top notch – we support and care for our fellow colleagues!·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;You have the ability to develop positive relationships with residents, peers and the community.·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;A Culinary Degree is required.&nbsp; &nbsp;&nbsp;If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and you’ll hear from us soon! &nbsp; &nbsp;EOE&nbsp;

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Competitive salary</li>
<li>Employee discounts</li>
<li>Health insurance</li>
</ul>
 Benefits/Perks 
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
<li>Salery range $55-$70,000 anually</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>Familiar with upscale and fine dining cooking techniques, plate presentation and preparation.</li>
<li>Passionate about food and keeps up to date on current trends</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>Relevant experience in a culinary leadership role</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 DescriptionExecutive Chef Location: Rosemary Beach, FL &amp; Santa Rosa Beach, FL Job Type: Full-Time Salary: From $100,000 per year + Bonus CompensationJob Summary We are seeking an experienced and innovative Executive Chef to lead the culinary operations across high-volume restaurant locations. The Executive Chef is responsible for ensuring exceptional food quality, consistent execution, and efficient back-of-house operations. This role includes menu development, purchasing, recipe creation, staff management, and maintaining superior sanitation standards. The ideal candidate is a strong leader with a passion for excellence, professionalism, and team development.Essential Duties &amp; Responsibilities
<ul>
<li>Oversee and manage all kitchen operations in a high-volume environment.</li>
<li>Schedule, coordinate, and supervise chefs, cooks, and kitchen staff to ensure efficient production within labor cost guidelines.</li>
<li>Approve the requisition and purchasing of food and necessary supplies.</li>
<li>Manage budgets for raw food and facility supplies.</li>
<li>Maintain high standards of cleanliness, sanitation, and safety throughout all kitchen areas.</li>
<li>Implement controls to minimize waste, product loss, and theft.</li>
<li>Evaluate all incoming products for quality, cost, and consistency.</li>
<li>Provide training on safety, sanitation, and accident prevention.</li>
<li>Develop standard recipes and techniques for consistency and cost-efficiency.</li>
<li>Work closely with the leadership team to support current concepts and future restaurant developments.</li>
<li>Cook or directly oversee items requiring advanced culinary skill.</li>
<li>Ensure proper staffing levels for productivity and guest satisfaction.</li>
<li>Update and adjust menus to manage cost and increase sales.</li>
<li>Collaborate with the Food &amp; Beverage team to maintain high service standards.</li>
<li>Spend service hours in dining areas to support guest experience and ensure quality.</li>
<li>Recruit, interview, hire, train, evaluate, counsel, and discipline BOH employees.</li>
<li>Provide ongoing development and training opportunities for culinary staff.</li>
<li>Establish purchasing goals and ensure proper receiving of high-quality products.</li>
</ul>
Qualifications
<ul>
<li>Strong ability to work collaboratively with management, ownership, staff, and guests.</li>
<li>Capable of producing high-quality work efficiently and accurately.</li>
<li>Must be able to work long hours and flexible shifts, including weekends and peak business days.</li>
<li>Ability to read and interpret professional publications, technical documents, and regulations.</li>
<li>Strong written communication skills, including report writing and presenting information.</li>
<li>Demonstrated accountability, leadership, and ownership of job responsibilities.</li>
<li>Proficient in basic mathematical concepts including percentages, proportions, and volume.</li>
<li>Strong problem-solving abilities and creative thinking.</li>
<li>Ability to serve as an integral member of a culinary leadership team and assist with new restaurant openings.</li>
</ul>
Physical Demands
<ul>
<li>Ability to stand for extended periods and work in hot/cold environments.</li>
<li>Must be able to talk, hear, walk, reach, handle, kneel, and crouch throughout shift.</li>
<li>Must be able to lift up to 50 lbs.</li>
<li>Ability to move and transport food, carts, equipment, and supplies.</li>
<li>Possible exposure to chemicals, odors, noise, latex, plastics, and other protective materials.</li>
</ul>
Education &amp; Experience Requirements
<ul>
<li>Experience with opening a new restaurant (preferred).</li>
<li>Culinary degree (preferred).</li>
<li>Minimum of 3 years as an Executive Chef in a high-volume restaurant.</li>
<li>Experience supervising 50+ employees.</li>
<li>American Culinary Federation (ACF) Certification preferred.</li>
<li>Strong background in customer service and culinary operations.</li>
</ul>
Schedule Must be flexible to meet business needs, including weekends, peak days, and varied shifts. Work Location Multi-unit oversight for restaurants located in:
<ul>
<li>Rosemary Beach, FL</li>
<li>Santa Rosa Beach, FL</li>
</ul>
 &nbsp;
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Y47pcVfoQN

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
SOUS CHEF SUMMARY
Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product. 
 
MAIN RESPONSIBILITIES
<ul>
<li>Ownership mentality resulting in delivery of exceptional food and beverage</li>
<li>Professional image and demeanor</li>
<li>Committed to delivering the highest quality of food, product standards, sanitation and safety</li>
<li>Exceptionally service-oriented</li>
</ul>
Requirements:
SOUS CHEF REQUIREMENTS
<ul>
<li>Must have at least 5 years experience in a full service, high volume, scratch kitchen</li>
<li>Experience cooking in and ideally leading an upscale casual concept restaurant</li>
<li>Formal culinary training and education is a plus</li>
<li>Servsafe certified or Food Handler certification preferred</li>
<li>Must be capable of lifting up to 50lbs and working on feet for at least 8 hours</li>
<li>As a leader, displays at all times a professional and positive attitude</li>
<li>Maintains cleanliness and sanitation in an exemplary fashion</li>
<li>Maintains a culture of constant and ongoing training and continuous improvement </li>
<li>Adequate computer skills and more importantly, the ability to learn a new computer application quickly and follow the standards associated with it</li>
<li>Above all, a desire to be the best!</li>
</ul>

<h3>Job Description</h3>
Job Description
Position Title:&nbsp;Sous Chef Emirates JFK&nbsp;
Pay 11&nbsp;
Reports To: 
Salary:&nbsp;$65,000-$70,000/year
Other Forms of Compensation: &nbsp;
What makes FLIK click
 What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. &nbsp;
We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.
This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email&nbsp;<a href="mailto:MyReferral@compass-usa.com" target="_blank">MyReferral@compass-usa.com</a>.&nbsp;
Job Summary
Summary: As a Sous Chef I, 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 I 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 management 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 Flik today!
Flik is a member of Compass Group USA
Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Applications are accepted on an ongoing basis.&nbsp;
Flik maintains a drug-free workplace.
Associates at Flik Hospitality 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.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Req ID:&nbsp;1476445
Flik Hospitality Group&nbsp;
MARIANA SMITH&nbsp;
[[req_classification]]&nbsp;

<h3>Job Description</h3>
Job Description Job Overview Responsible for all tasks as needed to make the kitchen run effectively. You will also be an essential part of supervising, leading, and training employees. Must be able to create a standard recipe and follow through exactly. Must have the ability to work well with others and complete required duties within shift. Will be responsible for helping maintain and control the level and quality, cleanliness and safety of the kitchen. Responsibilities and Duties Ordering product for the store. Maintaining a labor budget and keeping up with food costs and waste to specified goals. Maintaining communications with general manger, executive chef, and all delivery drivers. Ensuring food quality is up to Reids Fine Foods standards. Ability to show up to work on time. Tardiness should be reported to the Executive Chef. Tardiness of more than 5 minutes should be reported to direct supervisor via phone call or text message. Ability to communicate any need for time off. Requests need to be submitted two weeks in advance and cannot be made between November 1st and December 31st. Must have ability to lift 25lbs or more. Ability to stand/walk for 8 or more hours per shift. Ability to check in orders and communicate with delivery drivers properly. Ability to understand monthly food margins/inventory expectations. Must help with monthly inventory count. Understanding of weekly schedule of production and how to properly manage a prep list per area in kitchen. Must have understanding of food safety and sanitation, Serve Safe is required for this position. Knife and prep skills such as dicing, slicing, and peeling. Must be able to manage time appropriately. Understands and complies consistently with the standard portion size and recipe specifications. Maintains a clean sanitary workstation area including tables, shelves, equipment, walls, and floors. Open and close the kitchen appropriately by following checklists. Promptly report any equipment or food quality issues to the Executive Chef.

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