<h3>Job Description</h3>
Job Description
At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality.
Our&nbsp;people are our secret sauce&nbsp;to our success and mission of Creating Great Guest Memories.&nbsp;We are always looking for individuals who have what it takes to grow with us and share in our success.&nbsp;
Here are some of the sizzling benefits of working for us: 
<ul>
<li>Training:&nbsp;At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience.&nbsp;We offer a 5-week paid training course.</li>
<li>Fun working environment:&nbsp;You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.</li>
<li>Free shift meals:&nbsp;We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day.</li>
<li>Benefits are important:&nbsp;We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family.</li>
<li>Competitive Pay:&nbsp;Along with a competitive paycheck, you will have an opportunity to be well rewarded.&nbsp;*This position is eligible for tips!*</li>
</ul>
Position Summary:
Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests.&nbsp; Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests.&nbsp; Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized.&nbsp; Prepares and sets up food for cooking and side orders.&nbsp; 
Essential Functions and Responsibilities:
In accordance with Benihana’s service and cooking procedures:
<ul>
<li>Greets and welcomes guests within 15 minutes of their teppan order(s).&nbsp; </li>
<li>Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous.</li>
<li>Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries.&nbsp; </li>
<li>Responds promptly and courteously to guest requests</li>
<li>Asks guests for cooking preference, as applicable, and follows guest instructions.</li>
<li>Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers).</li>
<li>Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. </li>
<li>Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). </li>
<li>Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures.</li>
<li>Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods.</li>
<li>Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.</li>
<li>Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling.&nbsp; </li>
<li>Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.</li>
<li>Adheres to Company guidelines on alcoholic beverage service.</li>
<li>Presents a clean and neat appearance and uses a courteous manner with all guests. </li>
<li>Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs.</li>
<li>Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.</li>
<li>Performs other duties as assigned by a supervisor.</li>
</ul>
Education/Experience:
<ul>
<li>Must have a High School diploma or GED.</li>
<li>Must be able to successfully pass Benihana chef training program</li>
<li>Previous experience as chef or cook highly desirable</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Teppan Chef

<h3>Job Description</h3>
Job Description
KNEAD is growing and seeking Managers for existing and upcoming openings!
We are seeking hospitality professionals to join our growing family of restaurants currently featuring ten concepts over twenty locations and growing: SUCCOTASH (multiple locations)| MI VIDA (multiple locations) | BISTRO DU JOUR (multiple locations) | THE GRILL (multiple locations) | GATSBY | MAH-ZE-DAHR BAKERY (multiple locations) | MI CASA | TU TACO (multiple locations) | LIL' SUCCOTASH (multiple locations) | KNEADZA PIZZA (multiple locations) | New Openings in 25'
Whether you long to be a part of a restaurant opening, or wish to join a well-oiled and busy restaurant, we have opportunities to help you take your career in a new direction. At KNEAD, you’ll have the opportunity to work in many concepts allowing you to expedite your professional growth:
<ul>
<li>French / Bistro Du Jour</li>
<li>Steak / The Grill</li>
<li>Mexican or Tex-Mex / Mi Vida or Mi Casa</li>
<li>Southern Steakhouse / Succotash PRIME</li>
<li>Re-imagined American Diner / Gatsby</li>
<li>Upscale Bakery / Mah-Ze-Dahr</li>
<li>QSR / Lil' Succotash, Tu Taco or Kneadza Pizza</li>
</ul>
What makes our team worth joining? How about:
<ul>
<li>An expense account of up to $800/month for dining, gym, dry cleaning, spa services and parking </li>
<li>401K</li>
<li>Generous PTO</li>
<li>An achievable, straightforward bonus program of up to 20% of your annual salary</li>
<li>Medical / Dental / Vision</li>
<li>Dining allowances that can be used in any restaurant</li>
<li>Parking</li>
<li>Continuing Education</li>
<li>Professional Development</li>
<li>Company Retreats</li>
</ul>
If you want to lead a team, exude hospitality with a passion to please, and desire to be a part of a best-in-class organization with huge opportunity for growth and development, we want to hear from you.
Thank you for your consideration and we can’t wait to meet you!
KNEAD Hospitality + Design Restaurants
<a href="http://www.kneadhd.com" target="_blank">www.kneadhd.com</a> | @kneadhd
Job Type: Full-time
Salary: $60,000.00 - $80,000.00 per year
Benefits:
<ul>
<li>401(k)</li>
<li>Dental insurance</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Health insurance</li>
<li>Paid time off</li>
<li>Paid training</li>
<li>Vision insurance</li>
</ul>
Experience level:
<ul>
<li>1 year</li>
<li>2 years</li>
</ul>
Restaurant type:
<ul>
<li>Casual dining restaurant</li>
<li>Fine dining restaurant</li>
</ul>
Shift:
<ul>
<li>Day shift</li>
<li>Evening shift</li>
</ul>
Weekly day range:
<ul>
<li>Monday to Friday</li>
<li>Weekends as needed</li>
</ul>
Work Location: In person

Sous Chef

<h3>Job Description</h3>
Job DescriptionDescription:
Five Iron Golf is the country's premier indoor golf and entertainment experience, with 26 locations nationwide and more on the way. Five Iron Golf’s core mission is to seamlessly meld golf and entertainment, and in the process, make golf inclusive and accessible for all. 
 
The Head Chef is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. 
 
Responsibilities include but not limited to the following:
<ul>
<li>Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment.</li>
<li>Hire and oversee onboarding of culinary team members.</li>
<li>Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance.</li>
<li>Coach and develop culinary leadership and other kitchen staff to ensure consistent and high-quality food preparation and presentation.</li>
<li>Set the standard for culinary excellence and hold the team accountable for maintaining these standards.</li>
<li>Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance.</li>
<li>Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service.</li>
<li>Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space.</li>
<li>Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity.</li>
<li>Develop and test new recipes, ensuring they meet quality and cost standards.</li>
<li>Collaborate with the beverage program to create complementary food and drink pairings.</li>
<li>Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions.</li>
<li>Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events.</li>
<li>Maintain a high standard of presentation and service to deliver exceptional event experiences.</li>
<li>Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards.</li>
<li>Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering.</li>
<li>Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging.</li>
<li>Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing.</li>
<li>Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability.</li>
<li>Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community.</li>
</ul>
Required Qualifications:
<ul>
<li>Culinary school degree or professional certifications such as CEC, or commensurate work experience</li>
<li>Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment</li>
<li>Proven track record of building and leading high-performing kitchen teams</li>
<li>Strong culinary expertise, with a passion for food and innovation</li>
<li>Excellent communication and interpersonal skills</li>
<li>Ability to manage multiple priorities and work effectively under pressure</li>
<li>Working knowledge of Google suite applications and restaurant management software</li>
<li>English fluency required; Spanish language skills are a plus</li>
</ul>
Benefits (*applies only to full-time employees):
<ul>
<li>Health, Dental, and Vision insurance*</li>
<li>Long and Short-Term Disability*</li>
<li>Accident and Critical Illness Insurance*</li>
<li>401(k) *</li>
<li>Meals while working are included for free</li>
</ul>
Salary: $70,000 - $80,000/year 
Job Type: Exempt, Full time
 
Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required.
Requirements:

Head Chef

<h3>Job Description</h3>
Job Description
Sous Chef 
StoryPoint of Strongsville
As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department.
Required Experience
<ul>
<li>Working towards Sous Chef Certification or comparable work experience preferred</li>
<li>Must demonstrate proven leadership abilities, strong organization, and time management skills</li>
</ul>
Primary Responsibilities
<ul>
<li>Assist Executive Chef in hiring, coaching, and performance management for culinary operations</li>
<li>Directly supervises all culinary staff</li>
<li>Assist Executive Chef in managing and training culinary and dining personnel</li>
<li>Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing</li>
<li>Responsible for quality of food served by tasting items and plate presentation</li>
<li>Assists with menu planning and development and ordering of food supplies</li>
<li>Prepare and cook meals to order</li>
<li>Responsible for managing the culinary department in absence of the Executive Chef</li>
<li>Assist Cooks as needed</li>
<li>When necessary, steps in to assist during emergencies or rush periods</li>
<li>Achieve 100% resident satisfaction through plate presentation and taste</li>
<li>Circulate all dining rooms during meal times daily for resident feedback</li>
<li>Supports the mission, values, and vision of Senior Village Management</li>
</ul>
Connecting Seniors, Families and Communities
For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day.
Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back &amp; Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day.
It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons.
We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas.
If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination.
This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty.
Equal Opportunity Employer
Click on glassdoor to see our employee testimonials
#SP2

<h3>Job Description</h3>
Job Description
Job Title: Noble 33 Corporate Chef Department: Culinary Reports to: COO
 Job Summary: The Noble 33 Corporate Chef is responsible for overseeing all culinary operations for Toca Madera, Casa Madera, Sparrow Italia, Meduza Mediterranea and 1587 Prime across multi- state locations within the restaurant group. This includes maintaining food quality and consistency, developing menus, training Upper management and kitchen staff, managing food costs, ensuring compliance with safety and health regulations, and supporting new restaurant openings. The ideal candidate will bring creativity, leadership, and operational expertise to maintain and elevate the brand’s culinary standards. Key Responsibilities: Culinary Leadership • Develop and implement standardized recipes and ensure consistency across differeing brands and all locations. • Innovate and create new menu items in alignment with the brand’s identity and customer preferences. • Collaborate with leadership teams to identify culinary trends and evolve menu offerings to maintain competitiveness. Operations Management • Monitor and manage food costs, portion controls, and inventory at each location. • Implement systems to ensure operational efficiency and reduce waste across all kitchens. • Work with supply chain to source quality ingredients at optimal cost. Staff Training and Development • Provide ongoing training to upper management chefs and kitchen staff on cooking techniques, presentation, and food safety. • Recruit and mentor culinary talent, including sous chefs and executive chefs at individual locations. • Create a culture of excellence, teamwork, and accountability within the kitchen teams. Quality Assurance • Conduct regular site visits to ensure adherence to brand standards for food quality, presentation, and cleanliness. • Implement and oversee food safety and health compliance programs. • Address guest feedback related to food quality and develop action plans to resolve issues. New Restaurant Openings • Collaborate with operations and development teams on kitchen layouts, equipment procurement, and pre-opening planning. • Lead culinary training and menu rollouts for new locations. Cross-Functional Collaboration • Partner with marketing teams to support promotional campaigns, seasonal menu changes, and events. • Work with finance teams to analyze performance metrics and develop strategies for cost optimization. • Collaborate with the operations team to ensure seamless execution of the culinary vision. Physical Requirements
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to stand for extended periods during food demonstrations, product testing, or culinary presentations.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Frequent walking, bending, and reaching required during food preparation and kitchen activities.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Must be able to lift and carry up to 50 pounds unassisted, including food supplies, equipment, and ingredients.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prolonged periods of sitting and working at a computer for tasks such as creating reports, marketing materials, and product testing documentation.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Occasional travel to customer locations, stores, or manufacturing facilities, which may involve extended periods of sitting or standing.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ability to handle commercial kitchen equipment safely and efficiently, including cutting, chopping, and other repetitive motions during food preparation tasks. 

Qualifications: • 10+ years Proven experience as an Executive Chef or Corporate Chef, preferably within a multi-unit multi-state restaurant group. • Strong culinary skills and a passion for innovation in food and menu development. • Expertise in managing food costs, labor costs, and P&amp;L analysis. • Exceptional leadership and communication skills with the ability to inspire and develop teams. • In-depth knowledge of food safety regulations and best practices.
*Role based in Miami

Corporate Chef

<h3>Job Description</h3>
Job DescriptionRestaurant Medure is an award-winning fine dining restaurant located in Ponte Vedra featuring global cuisine with a local influence with a fusion of classic and modern in a relaxed yet refined atmosphere. Offering a beautiful contrast of light flavors and bold, hearty dishes, the menu hits a facet of every taste bud. We are looking to grow our teams with positive, enthusiastic, like-minded people who share our energy and enthusiasm for creating the best experience for our guests. We provide you with all the tools you'll need to grow your career in the hospitality industry. This is a great opportunity to take your culinary skills to the next level with a company committed to ensuring the growth of its team members. Our Sous Chefs work alongside the Chef de Cuisine in an open kitchen that provides diners with an animated and sensory-filled dining experience. Our Sous Chefs are essential to ensuring items are cooked, plated and presented according to menu specifications. Primary Responsibilities: 
<ul>
<li>Assist kitchen team in food preparation, line cooking and dish plating</li>
<li>Ensure that food products, presentation, and plating are of the highest quality, and are prepared in a timely manner</li>
<li>Ensure food is properly stored and rotated, and adhere to safe food handling standards</li>
<li>Maintain a clean and orderly workstation and help maintain overall kitchen cleanliness</li>
<li>Contribute to an overall positive and collaborative team environment</li>
</ul>
Qualifications and Skills: 
<ul>
<li>Excellent understanding of various cooking methods, ingredients, equipment, and procedures</li>
<li>Exceptional knife skills and strong product knowledge</li>
<li>Thrive on working with a team in a fast-paced work environment</li>
<li>Ability to perform tasks with accuracy, speed, and attention to detail</li>
<li>Ability to communicate effectively and professionally with managers, kitchen, and dining room employees, and guests.</li>
<li>Hardworking with a positive and upbeat attitude</li>
<li>Reliable transportation to and from work</li>
<li>Culinary school education a plus</li>
<li>Food Handler Certification a plus and will be required within 30 days of hire</li>
</ul>
Benefits and Perks: 
<ul>
<li>Food discounts at all Medure Brothers Culinary Concepts restaurants</li>
<li>Health, Dental, Vision and Life Insurance</li>
<li>Personal Time Off</li>
<li>Fun and friendly work environment</li>
<li>Opportunity to learn and grow with the company</li>
</ul>

<h3>Job Description</h3>
Job Description
Sous Chef
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 DescriptionSous Chef Responsibilities 1. Work on stations and work the lead position 2. Planning and managing food preparation in restaurant kitchens. a. Scheduling b. Station prep 3. They are the assistant to the head chef and perform duties such as: a. Training new staff b. Recording inventory 4. Sous chefs also assist in managing kitchen operations. a. Ensuring food quality and standards b. Maintaining cleanliness and safety standards. 5. They may lead the kitchen staff during the head chef’s absence and assist in menu preparation.

<h3>Job Description</h3>
Job Description
We are seeking a Saute Chef to join our team! &nbsp;You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.&nbsp;
Responsibilities:
<ul>
<li>Oversee day-to-day culinary operations</li>
<li>Coordinate&nbsp;food and kitchenware orders</li>
<li>Check freshness and quality of ingredients</li>
<li>Assist in the development&nbsp;of menu items</li>
<li>Standardize recipes and plate presentations</li>
<li>Work with management to create a memorable experience for guests</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in culinary arts, cooking, or other related fields</li>
<li>Knowledge&nbsp;of cost and labor systems&nbsp;</li>
<li>Passion for food and cooking techniques</li>
<li>Strong leadership qualities</li>
<li>Ability to thrive in a fast-paced&nbsp;environment</li>
</ul>

Saute Chef

<h3>Job Description</h3>
Job Description
The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest.
Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service.
We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you.
 
Job Summary:
The Sous Chef will ensure that guests at The Betsy receive extraordinary culinary experiences. The Sous Chef will work with, manage, and motivate several teams within the Culinary department, including Cooks and Stewards. The Sous Chef is responsible for the successful day-to-day operation of The Betsy’s kitchens.
 Responsibilities and Duties Include but Not Limited to the Following:
<ul>
<li>Has passion for food preparation and knowledge of industry trends.</li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Monitors sanitation and safety practices to ensure that employees follow standards and regulations. </li>
<li>Arrange for equipment purchases or repairs in the hotel kitchens.</li>
<li>Inspects supplies, equipment, or work areas to ensure conformance to established standards. </li>
<li>Plans, directs, or supervises the food preparation or cooking activities of multiple kitchens within the hotel.</li>
<li>Supervises or coordinates activities of cooks or workers engaged in food preparation</li>
<li>Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food. </li>
<li>Assists in the development, implementation and administration of all Human Resource functions, including recruitment, training and development, performance management and associate relations activities, relating to all Culinary personnel.</li>
<li>Estimates amounts and costs of required supplies, such as food and ingredients. </li>
<li>Orders or requisitions food or other supplies needed to ensure efficient operation. </li>
<li>Checks the quality of raw or cooked food products to ensure that standards are met. </li>
<li>Checks the quantity and quality of received products. </li>
<li>Determines production schedules and staff requirements necessary to ensure timely delivery of services. </li>
<li>Coordinates planning, budgeting, or purchasing for all the food operations within the hotels. </li>
<li>Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs. </li>
<li>Meets with sales representatives to determine pricing or order considerations. </li>
<li>Collaborates with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. </li>
<li>When needed, meets with customers to discuss menus for special occasions, such as weddings, parties, or banquets. </li>
<li>Record production or operational data on specified forms.</li>
<li>Responsible and accountable for meeting budgeted revenue, cost of goods, labor, and other expense goals.</li>
<li>Provides input into developing The Betsy’s Culinary budget each year and ensures the department hits set goals.</li>
<li>Capable of resolving escalated issues arising from operations and requiring coordination with managers and other departments.</li>
<li>Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property.</li>
<li>Performs additional tasks as required by management.</li>
</ul>
Job Requirements
<ul>
<li>High school diploma is required. A culinary degree is preferred.</li>
<li>1 year of experience in a supervisory culinary role, preferably within a luxury hotel or fine dining restaurant environment.</li>
<li>Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.</li>
<li>Must be able to speak, write and understand English. Ability to communicate in Spanish and/or Haitian Creole desirable. Must be proficient in the use of computers and management software.</li>
<li>Must be able to multitask in a fast paced, high quality environment.</li>
</ul>
 Knowledge
<ul>
<li>Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. </li>
<li>Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.</li>
<li>Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.</li>
<li>Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. </li>
<li>English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. </li>
<li>Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions. </li>
</ul>
Skills
<ul>
<li>Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. </li>
<li>Coordination — Adjusting actions in relation to others' actions. </li>
<li>Speaking — Talking to others to convey information effectively. </li>
<li>Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job. </li>
<li>Time Management — Managing one's own time and the time of others. </li>
<li>Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. </li>
<li>Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. </li>
<li>Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one. </li>
<li>Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making. </li>
<li>Service Orientation — Actively looking for ways to help people. </li>
<li>Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance. </li>
<li>Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. </li>
<li>Reading Comprehension — Understanding written sentences and paragraphs in work related documents. </li>
</ul>
Abilities
<ul>
<li>Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences. </li>
<li>Oral Expression — The ability to communicate information and ideas in speaking so others will understand. </li>
<li>Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. </li>
<li>Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense. </li>
<li>Speech Recognition — The ability to identify and understand the speech of another person. </li>
<li>Near Vision — The ability to see details at close range (within a few feet of the observer). </li>
<li>Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing. </li>
<li>Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. </li>
<li>Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways. </li>
<li>Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. </li>
<li>Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem. </li>
<li>Written Comprehension — The ability to read and understand information and ideas presented in writing. </li>
<li>Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. Selective Attention — The ability to concentrate on a task over a period of time without being distracted. </li>
</ul>
 
The Betsy – South Beach is an equal opportunity employer as well as a drug-free and harassment-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

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