<h3>Job Description</h3>
Job Description
We are a hot chicken food brand quickly growing in the food industry. We are now expanding to our second food truck and will have retail products hitting the shelves year of 2023. 2024 we will be growing even further with plans in place for multi-unit expansion. We are one of the most popular and lucrative food brands in the central valley and soon will be in the nation. Right now our focus is to scale and build an executive team that will fit our overall growth in operations and production. Our mission is quality, culture and innovation. Initial pay will be $17 an hour conducted in your training as a sous chef. You will learn how to lead, train and grow operations. Our next truck will be done in Spring 2023 where you will receive a promotion to executive chef at $19 an hour and take over the new truck operations with an appointed team. Promotion will be given if the following requirements are done by Spring 2023. Some requirements will not completely hurt your chances of being hired initially but are still taken into consideration and will be needed in the Spring. If you're looking to grow with a brand that can turn into your career this is the perfect opportunity for you. $19 an hour is just the beginning. Our current team members have received 3 promotions since working with us, current sous chef has received 4 and is working on the 5th. This is just the beginning, as we grow our team will grow with us.
Requirements
● Experience or degree in business management or operations
● Identify supply chain, diagnose problems fast and foresee potential issues
● Must be willing to work remote and travel
● Excellent leadership skills with great resolve and personal integrity
● Advanced business planning and regulatory issues
● Understand data analysis and performance metrics
● Food Managers Certification
● Follows FURY 5 Character
● Know and be able to train all positions within FURY Operations
Company DescriptionHot Chicken brand that specializes in quality, culture and innovation. 
<h3>Company Description</h3>
Hot Chicken brand that specializes in quality, culture and innovation.

Sous Chef

<h3>Job Description</h3>
Job Description
Sous Chef
 
The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations. 
 
Core Objectives of the Role (this list is not all inclusive) :
<ul>
<li>
General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering
</li>
<li>
General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model
</li>
<li>
Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Chef in all aspects of the day to day operations
</li>
<li>
Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms
</li>
<li>
Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members 
</li>
<li>
Collaborative approach with the Executive Chef and the Management Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location
</li>
<li>
Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team
</li>
<li>
Strong attention to detail in all aspects of the business and day to day Culinary operations
</li>
<li>
Completion of any other duties as assigned by the Executive Chef 
</li>
</ul>
 
Qualifications:
 
<ul>
<li>
Degree in Culinary or a related field preferred
</li>
<li>
At least 3 years of experience in restaurants with at least 1 of those years having worked as a Sous Chef in a fine dining establishment
</li>
<li>
Professional appearance
</li>
<li>
Able to lift/move up to 50 pounds
</li>
<li>
Able to work in a standing position for extended period of time
</li>
<li>
Available to work a minimum of 45 hours per week, with flexibility for mornings, evenings, weekdays, weekends, and holidays as needed.
</li>
<li>
Must be Servsafe Certified
</li>
<li>
Must be proficient in Food and Alcohol Safety 
</li>
</ul>

<h3>Job Description</h3>
Job Description
Cook -On/Off Premise
Compensation: BOE $25-28 hourly Employment Type: Part-Time Job Title: Cook Well established Boston based catering company is seeking a strong culinary skills candidate. Catering high volume food experience is a must. Good work ethic, reliable, ability to work under pressure, positive attitude, team player are all attributes we seek. Cooks must be able to work with health and safety guidelines set out by the company and under the standards of Boston and Mass Health. o Work with a sense of urgency o Maintain a clean and sanitary workstation throughout the day o Before the shift is complete, properly prepare to close by putting away all items and cleaning the assigned work area. Keep area in accordance to safe and sanitation practices store all ingredients properly and safely in refrigeration, sanitize cutting board, tools, knives and work area o Coordinate efforts with the chef and sous chef o Contributes to the ordering needs by giving the chef or sous chef any immediate needs and notifies them when talking the last of a specific product o Provide support for fellow kitchen team members in need o Maintain a high level of respect between kitchen team and sales and front of house staff members o Help to keep a positive working atmosphere with all team members QUALIFICATIONS o At least 2 years’ experience in a fully operating catering or high-volume kitchen o High school diploma or equivalent o Candidates should have proof of culinary education and/or certificate or minimum 5 years high volume experience o Must have a current serve safe certificate or be willing to acquire. o Proficient knowledge of various kitchen appliances and kitchen tools used in production ABILITY TO o Ability to work at a fast, yet controlled pace while cooking o Ability to read and execute recipes written in English o Ability to speak English fluently o Ability to stand, walk and climb flights of steps during a work shift o Clean work habits and strong attention to detail o Ability to be punctual/on time for work shifts o Ability to multi-task in order to plan ahead WORK ENVIRONMENT o Standing for prolonged periods of time o Under variable temperature conditions o Under variable noise levels o Around cleaning chemicals
Company DescriptionGourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area. 
<h3>Company Description</h3>
Gourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area.

Cook - Chef

<h3>Job Description</h3>
Job Description
Position Title:&nbsp;Sous Chef&nbsp;
Salary:&nbsp;$65,000 - $85,000
Other Forms of Compensation: &nbsp;
Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations!&nbsp;Voted Glassdoor's Employee Choice Awards-&nbsp;Best Places to Work,&nbsp;This is R/A&nbsp;!
Job Summary
Restaurant Associates, the nation’s premier hospitality and dining provider for corporate dining, cultural centers, and educational institutions, brings its culinary innovation to&nbsp;Google NYC, where creativity, collaboration, and full-scratch cooking come together every day. As a Sous Chef, you’ll play a hands-on role in leading a talented team, crafting ingredient-driven menus that celebrate seasonality, sustainability, and innovation, fueling one of the most dynamic tech campuses in the world.
Key Responsibilities
<ul>
<li>
Support daily culinary operations across café, catering, and special events.
</li>
<li>
Lead, train, and inspire a diverse culinary team in executing from-scratch cooking with precision and pride.
</li>
<li>
Maintain the highest standards of quality, taste, and presentation aligned with the Google and Restaurant Associates brand.
</li>
<li>
Manage production schedules, inventory, and food cost while upholding safety and sanitation standards.
</li>
<li>
Partner with culinary leadership on creative menu development and guest-focused experiences.
</li>
</ul>
What We’re Looking For
<ul>
<li>
Minimum 3 years of culinary leadership experience in high-volume, restaurant, or contract dining settings.
</li>
<li>
Deep knowledge of contemporary cooking techniques and global flavors.
</li>
<li>
Strong leadership, organization, and communication skills.
</li>
<li>
Culinary degree preferred; ServSafe certification required.
</li>
</ul>
Perks &amp; Benefits
<ul>
<li>
Monday–Friday schedule with nights and weekends off
</li>
<li>
Paid holidays and vacation
</li>
<li>
Competitive pay and benefits package
</li>
<li>
Collaborative, innovation-driven environment
</li>
<li>
Career growth opportunities within Restaurant Associates and Compass Group
</li>
</ul>
Apply to Restaurant Associates today!
Restaurant Associates 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;
Associates at Restaurant Associates 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>
Applications are accepted on an ongoing basis.
Restaurant Associates maintains a drug-free workplace.
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;&nbsp;1473730
Restaurant Associates&nbsp;
Michael Abbey&nbsp;
[[req_classification]]&nbsp;

<h3>Job Description</h3>
Job DescriptionCompany Description 
About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction.
Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement.
Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you.
Job Description 
The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods.
Key Competencies:
People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control
Duties and Responsibilities:
<ul>
<li>Cutting, slicing and filleting different types of fish and vegetables</li>
<li>Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Reporting any problems with kitchen equipment to the manager on duty</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use</li>
<li>Greeting and communicating with customers to ensure that they feel valued as our customer</li>
</ul>
This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.
Qualifications 
<ul>
<li>Minimum 6 months in the food service industry; sushi rolling experience preferred</li>
<li>Ability to read, write and communicate in English</li>
<li>Communicate with the customer/member to engage and understand their needs</li>
<li>Valid food handler’s license, with sound knowledge of food safety regulations</li>
<li>The ability to stand for long periods of time</li>
<li>The ability to work under pressure with sound judgement</li>
<li>Encompass the company mission and core values</li>
</ul>
 Additional Information 
Salary: $17.95-$18.95 Hourly
Hana Group North America is an Equal Opportunity Employer

Sushi Chef I

<h3>Job Description</h3>
Job DescriptionDescription:
Campo is seeking a Sous Chef that is dedicated to advancing their culinary skills, leading a team, and providing excellent and exciting food and service in a fast-paced environment.
Responsibilities:
- Oversee all food production including that used for the restaurant and bar, banquet functions, and any catering to the expectations of the store Chef
- Assists the Chef with all Kitchen responsibilities
- Maintain and monitor food and labor budgets and projections
- Supervise all Kitchen Team Members as well as continued development of team
- Maintain consistent food quality and sanitation standards
- Work with the General Manager to meet store goals
- Comply with nutrition and sanitation regulations along with safety standards
- Maintain a positive and professional approach with Team Members and customers
 
Requirements:
Skills Needed:
- Proven culinary skills
- Ability to lead a team
- Knowledge of P&amp;Ls, budgets, projections, labor
- 2+ years of Kitchen Management experience (Preferred)
- Ability to work 50 hours per week
- Must be able to stand for long periods of time

SOUS CHEF

<h3>Job Description</h3>
Job Description
Executive Sous Chef at Vandelay Hospitality Group
 About Vandelay Hospitality Group
For over a decade, Vandelay Hospitality Group has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio of distinctive brands and markets nationwide, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence. Every Vandelay concept celebrates the spirit of American dining: timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors.
About the Opportunity
As an Executive Chef with Vandelay Hospitality Group, you’ll play a defining role in bringing our culinary vision to life each day. This is more than running a kitchen; it’s an opportunity to shape culture, elevate standards, and create experiences that reflect the heart of our brand. You’ll lead a talented culinary team with purpose and authenticity, oversee kitchen operations with precision, and uphold the excellence that distinguishes Vandelay in every detail of food quality, presentation, and execution.
What truly sets Vandelay apart is our dedication to growth. Both for our company and for our people. We are expanding across markets nationwide, creating meaningful pathways for advancement and culinary development at every level. Executive Chefs are given the tools, mentorship, and visibility to build long-term careers within an organization that rewards initiative, craftsmanship, and a deep passion for hospitality.
In this role, you will guide menu execution, drive operational performance, mentor emerging leaders, and contribute to a kitchen culture defined by teamwork, consistency, and pride. This is a chance to make a lasting impact on each guest’s experience while growing within a group that values your talent, your leadership, and your commitment to the craft.
 Core Responsibilities
<ul>
<li>
Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards
</li>
<li>
Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements
</li>
<li>
Manage the kitchen inventory and ensure supplies are fresh and of high quality
</li>
<li>
Ensure proper food temperatures when cooking and proper storage afterward
</li>
<li>
Lead the kitchen opening, closing and other kitchen operations as directed
</li>
<li>
Assist with interviewing, hiring, training and follow up with new team members
</li>
<li>
Continuously cross-train, develop and mentor team members
</li>
<li>
Lead pre-shift meetings and update the team on any key business and / or menu updates
</li>
<li>
Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards
</li>
<li>
Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner
</li>
<li>
Create and maintain organizational systems in kitchens that reflect the flow of operations
</li>
<li>
Ensure adherence to all local, state and federal laws and regulations
</li>
<li>
Adhere to all disciplinary action guidelines set by the company
</li>
<li>
Attend and participate in weekly manager meetings
</li>
</ul>
Requirements&nbsp;
<ul>
<li>
High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred
</li>
<li>
2+ years of full service culinary experience strongly preferred
</li>
<li>
Ability to work a flexible schedule including evenings, weekends and holidays&nbsp;
</li>
<li>
Trustworthy, detail-obsessed and open to constructive feedback
</li>
<li>
Exceptional communication skills both written and verbal&nbsp;
</li>
</ul>
Perks
<ul>
<li>
Medical, Dental and Vision benefits available
</li>
<li>
Paid Time Off&nbsp;
</li>
<li>
Dining discounts at all Vandelay Hospitality Group concepts
</li>
<li>
Professional development and career growth
</li>
<li>
Robust Manager in Training program
</li>
<li>
All Vandelay Hospitality Group restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family&nbsp;
</li>
<li>
A collaborative, uplifting culture where we take care of our guests by taking care of our people first
</li>
</ul>
Physical Requirements
<ul>
<li>
Ability to lift up to 50 pounds
</li>
<li>
Ability to work standing and walking for extended periods of time
</li>
</ul>
 
If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you!
Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

<h3>Job Description</h3>
Job DescriptionDescription:
THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
 
WHAT WE OFFER
<ul>
<li>Health, Dental, Vision, and Life Insurance.</li>
<li>401K with company match.</li>
<li>Paid Vacation, Holidays, and Sick Leave.</li>
<li>Employee Assistance Program,</li>
<li>Generous Employee Referral Program and more.</li>
</ul>
POSITION SUMMARY
The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.
If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!
 
KEY RESPONSIBILITIES
<ul>
<li>Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.</li>
<li>Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.</li>
<li>Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.</li>
<li>Maintain inventory control of food, beverages, supplies, and equipment.</li>
<li>Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.</li>
<li>Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.</li>
<li>Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.</li>
<li>Ensure resident and family member satisfaction is maintained.</li>
<li>Responsible for planning, preparing, and executing special events and themed meals.</li>
</ul>
Requirements:
CANDIDATE QUALIFICATIONS
Education and certifications:
<ul>
<li>A Culinary degree is preferred, or a combination of education and experience is required. </li>
</ul>
Experience, Competencies, and Skills:
<ul>
<li>At least 5 years of hands-on experience in food preparation.</li>
<li>At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.</li>
<li>Experience working in a Senior Living Community (Preferred)</li>
<li>Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.</li>
<li>Experience with restaurant openings is a plus.</li>
<li>Experience with special events and banquets is a plus.</li>
<li>Successful history of building teams and meeting financial goals.</li>
<li>Creativity and experience in menu development.</li>
<li>Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!</li>
<li>Outstanding communication skills and the ability to motivate.</li>
<li>Compassion for our residents and a strong passion for excellence.</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job Description
We are seeking a Sous 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>

<h3>Job Description</h3>
Job DescriptionCompany Description 
Ennismore and 21c Museum Hotels offer our team members and our guests a hip, cutting-edge experiences in the world of hotels and restaurants. We have an exciting job opportunity to join our Team as an Executive Chef at Idol Wolf in St. Louis.
Job Description 
The Executive Chef is the guiding force behind the culinary mission of the restaurant. To be successful, the EC’s knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the EC tweaks as necessary, implementing efficiencies wherever possible. The menu of a 21c signature restaurant is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the EC develops with the region’s best suppliers. The EC is a charismatic, confident leader who motivates through example and effectively manages relationships between FOH &amp; BOH.
Specific Responsibilities:
<ul>
<li>Evaluates local tastes and develops recipes to reflect and enhance local character and interest.</li>
<li>Meets and exceeds each guest’s highest expectations for delivery, presentation and taste.</li>
<li>Cultivates a following of regulars.</li>
<li>Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients.</li>
<li>Familiar with regionally available ingredients, varieties, seasons, etc.</li>
<li>Professionally develops relationships with regional and national chefs.</li>
<li>Professionally develops management team.</li>
<li>Professionally develops kitchen line and utility staff.</li>
<li>Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation.</li>
<li>Develops and oversees processes for kitchen organization, cleanliness, and maintenance.</li>
<li>Collaborates with and supervises Chef de Cuisine regarding menu development, kitchen operations and maintenance.</li>
<li>Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees.</li>
<li>Writes weekly kitchen schedule to ensure sufficient staffing for each meal period.</li>
<li>Handles and resolves all staff concerns.</li>
<li>Generates Personnel Action Forms (PAF) for all HR actions for BOH team and delivers completed PAFs to HR</li>
<li>Develops and administers all BOH management and employee reviews.</li>
<li>Controls costs by monitoring and evaluating food, labor and operating expenses.</li>
<li>Meets with vendors to purchase new items, explores best pricing.</li>
<li>Constantly seeks improvement in self, staff, and restaurant.</li>
</ul>
<ul>
<li>Reads guest surveys, adjusts accordingly as issues arise.</li>
<li>Assist Events Dept. with winning business, providing service, driving revenue.</li>
<li>Explores, with hotel GM and Food &amp; Beverage Director, most effective ways to creatively market the brand and the property.</li>
<li>Works with the Brand / Marketing Team to develop and provide content for various media channels regarding the Beverage Program.</li>
<li>Works with the F&amp;B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events.</li>
<li>Is current and comfortable with being on camera, and in media interviews. &nbsp;</li>
<li>Other duties as assigned by your supervisor or manager.</li>
</ul>
Qualifications 
<ul>
<li>Advanced knowledge of food and beverage industry.</li>
<li>Demonstrated exceptional mastery of recipes, technique and ingredients.</li>
<li>Previous press and media exposure experience a plus.</li>
<li>Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.</li>
<li>Demonstrates enthusiasm for all things 21c.</li>
<li>Must pass a background check.</li>
</ul>
Experience:
<ul>
<li>Three or more years of sous chef experience.</li>
</ul>
Travel Requirements: Some travel required.
 Additional Information 
All your information will be kept confidential according to EEO guidelines.

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