<h3>Job Description</h3>
Job Description
Do you want to work for a company where you can make a difference every day? Are you currently a Chef, Sous Chef or highly experienced lead line cook with talent but no opportunity to show it? If so, Cactus might be the next step in your career!
Cactus is looking for talented Chefs and Sous Chefs to join our team. The ideal candidates are experienced "hands-on" leaders who are energetic and self-starting with guest first operations focus. Candidates must have the capacity to build relationships, motivate others and create a culture of accountability. It is essential that the candidate is extremely positive, outgoing, a team player, and a strong and supportive leader. A high degree of accountability, integrity, and the ability to direct others to achieve company goals are key traits for success in this position. Most importantly, candidates should have a passion for the industry and a strong desire to work for a company that does everything the right way.
How are we different?
<ul>
<li>We have a great Human Resources and Training Director to ensure we handle ourselves properly and with the utmost integrity.</li>
<li>We have a great training program, develop our people, and are dedicated to initial and ongoing training. We provide extensive training on every aspect of BOH operations as well as advanced lessons on restaurant finances.</li>
<li>We are a purpose driven company and exist to Enable Happiness and Ensure Loyalty at Every Interaction. This purpose statement is more about how we treat each other. Ask any of our current employees and they’ll confirm we live our purpose, and all decisions are made through that lens. As a result, people love working here.</li>
<li>We support our business! We have Regional Chefs that oversee 3 stores and work out of the restaurants daily. These same regional chefs also cover all vacations.</li>
<li>We have a facilities Manager that works tirelessly to keep our restaurants in top shape. There is zero deferred maintenance or broken equipment in our company. If something is broken you simply open an app, log the request and it will get fixed (almost magically) immediately.</li>
<li>Our restaurants are organized, systematized and we run it like a business . We don't cut corners and focus on doing things right. There s a strong culture of accountability which is not for everyone but if you crave order and logic, you'll love it here.</li>
<li>The owners are actively involved in the business.</li>
<li>We have a history of strong and steady growth. Our concepts are proven, and the owners have the desire and capital to grow, resulting in opportunity for career growth.</li>
</ul>
Job Specifics:
<ul>
<li>The Chef team is accountable for the overall success of kitchen operations. We have taken great care to outline our specifications and detail our standards and the primary focus of our Chef team to ensure that these are always executed with integrity.</li>
<li>Promoting a culture of accountability in which our purpose of Enabling Happiness and Ensuring Loyalty with Every Interaction can thrive.</li>
<li>Providing training, leadership and coaching to all hourly employees to achieve the highest standards in all restaurant operations.</li>
<li>Building relationships with others and fostering a positive environment where employees are enabled and motivated to obtain results.</li>
<li>Ensuring financial success by driving sales and controlling costs to achieve the company s profitability goals.</li>
<li>Working with others to assertively address and overcome all obstacles that face the business.</li>
<li>Using data to make business decisions that optimize the health of the restaurants.</li>
</ul>
Requirements
<ul>
<li>1-3 years high volume, upscale Sous Chef experience with a strong track record of progressive career growth (within one company a plus).</li>
<li>High energy works with a sense of urgency and has the capacity to self-motivate.</li>
<li>Polished and professional presentation and approach.</li>
<li>Strong leadership traits with the ability to drive performance results through motivating and coaching others.</li>
<li>Detail oriented with high standards in service, organization, and operations</li>
<li>Strong kitchen management experience.</li>
<li>Proficiency with MS office suite (SharePoint, Outlook and Strong excel skills a plus).</li>
<li>Strong written and oral communication skills. (Bilingual English/Spanish a plus.)</li>
<li>Flexible schedule</li>
</ul>
Benefits
<ul>
<li>Employees are eligible for 90% employer-paid medical, dental, and vision insurance after 60 full days of employment.</li>
<ul>
<li>Dependent/family coverage is available at full cost to the employee.</li>
</ul>
<li>Paid Time Off (PTO): 12 days per year.</li>
<li>Paid Holidays: 5 paid holidays per year.</li>
<li>Additional benefits include:</li>
<ul>
<li>Free meals on shifts worked.</li>
<li>50% off when dining on a day off.</li>
</ul>
</ul>
Starting Salary Range: $78,000 - $83,000 per year, based on experience. Salary Range: $78,000 – $85,000 per year.
Other Compensation:
<ul>
<li>In addition to the base salary, hired applicants may be eligible for quarterly and annual discretionary bonuses based on store performance.</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Company parties</li>
<li>Dental insurance</li>
<li>Employee discounts</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Paid time off</li>
<li>Training &amp; development</li>
<li>Tuition assistance</li>
<li>Vision insurance</li>
</ul>
 Glass &amp; Vine is seeking a Sous Chef to join our beautiful venue in Coconut Grove! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. KEY RELATIONSHIP: 
<ul>
<li>Internal: Kitchen Staff, Stewarding Staff, F&amp;B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.</li>
<li>External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.</li>
</ul>
 STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. Qualifications: 
<ul>
<li>High school diploma or equivalent vocational training certificate</li>
<li>Culinary College Degree</li>
<li>Previous Management/Supervisory experience</li>
<li>1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant</li>
<li>Food handling certificate</li>
<li>Ability to communicate in English with guests, co-workers, and management to their understanding</li>
<li>Ability to compute basic mathematical calculations</li>
<li>Ability to provide legible communication</li>
<li>Sanitation certificate (Preferred)</li>
</ul>
 Skills: 
<ul>
<li>Ability to perform job functions with attention to detail, speed, and accuracy.</li>
<li>Ability to prioritize, organize and delegate work assignments.</li>
<li>Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.</li>
<li>Ability to work well under pressure of meeting production schedules and timelines for guests.</li>
<li>Ability to maintain good coordination.</li>
<li>Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.</li>
<li>Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions.</li>
<li>Ability to work with all products and food ingredients involved.</li>
<li>Ability to use all senses to ensure quality standards is met.</li>
<li>Ability to differentiate dates</li>
<li>Ability to operate, clean, and maintain all equipment required in job functions.</li>
<li>Ability to supervise, train and direct employees; give correction when needed.</li>
<li>Ability to plan and produce centerpiece displays and banquet trays, and make buffets.</li>
<li>Ability to comprehend and follow recipes.</li>
<li>Ability to expand and condense recipes.</li>
<li>Ability to produce creative and artistic food work.</li>
<li>Ability to perform job functions with minimal supervision.</li>
<li>Ability to work cohesively with co-workers as part of a team.</li>
<li>Ability to motivate staff and maintain a cohesive team.</li>
<li>Ability to promote positive relations with all individuals.</li>
<li>Ability to meet datelines.</li>
</ul>
 ESSENTIAL JOB FUNCTIONS: 
<ul>
<li>Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.</li>
<li>Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.</li>
<li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.</li>
<li>Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.</li>
<li>Ensure that staff reports to work as scheduled; document any late or absent employees.</li>
<li>Coordinate breaks for assigned staff.</li>
<li>Prepare and assign production and prep work for all staff to complete, and review priorities.</li>
<li>Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the departments standards and delegate these tasks.</li>
<li>Complete opening duties:</li>
<li>Set up the workstation with required mise en place, tools, equipment, and supplies according to standards.</li>
<li>Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards.</li>
<li>Check production schedule and pars.</li>
<li>Establish priority items for the day.</li>
<li>Inform the Chef de Cuisine of any supplies that need to be requisitioned for the days tasks.</li>
<li>Transport supplies from the storeroom and stock in designated areas.</li>
<li>Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.</li>
<li>Start prep work and production of items needed for the day.</li>
<li>Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.</li>
<li>Prepare and produce all menu items for designated banquet functions.</li>
<li>Prepare all dishes following recipes and yield guides, according to department standards.</li>
<li>Inform Chef de Cuisine of any shortages before the item runs out.</li>
<li>Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.</li>
<li>Assist staff wherever required to ensure optimum service to guests.</li>
<li>Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions.</li>
<li>Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.</li>
<li>Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.</li>
<li>Maintain production charts according to department standards.</li>
<li>Minimize waste and maintain controls to attain forecasted food costs.</li>
<li>Disinfect and sanitize cutting boards and worktables.</li>
<li>Transport empty, dirty pots and pans to the pot wash station.</li>
<li>Direct and assist stewards in order to make clean-up a more efficient process.</li>
<li>Breakdown workstation and complete closing duties according to department standards:</li>
<li>Return all food items to the proper storage areas</li>
<li>Rotate all returned product</li>
<li>Wrap, cover, label, and date all items being put away</li>
<li>Straighten up and organize all storage areas</li>
<li>Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves</li>
<li>Return all unused and clean utensils/equipment to the specified locations</li>
<li>Ice down hot items from the steam table so they cool quickly</li>
<li>Turn off all equipment not needed for the next shift</li>
<li>Restock items that were depleted during the shift</li>
<li>Ensure all banquet cooks' assignments are completed before they sign out</li>
<li>Review status of work and follow-up actions required with the Executive Sous Chef before leaving.</li>
<li>Document pertinent information in the logbook.</li>
<li>Successful completion of the training/certification process.</li>
<li>Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef.</li>
<li>Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards.</li>
<li>Conduct scheduled performance appraisals.</li>
<li>Interview and hire new personnel according to the policies.</li>
<li>Plate up banquet meals as assigned.</li>
<li>Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.</li>
<li>Menu tasting for the restaurant.</li>
<li>Review Meeting planner feedback periodically.</li>
<li>Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.</li>
<li>Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.</li>
</ul>
 KITCHEN FUNCTIONS: 
<ul>
<li>Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc.</li>
<li>Ensure quality at all times.</li>
<li>Follow through with paperwork in a timely manner.</li>
<li>Attend Sous chef meetings, leaders' meetings, etc.</li>
<li>Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems.</li>
<li>Schedule correctly and ensure there is no unapproved Over Time.</li>
<li>Ensure that plating and recipe guides are followed and that all food items are consistent.</li>
<li>Ensure the work area is kept clean and safe.</li>
<li>Ensure that all employees are allowed a 30-minute break.</li>
<li>List production and assign specific job tasks.</li>
<li>Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work.</li>
<li>Adjust standard production quantities depending on the forecasted business.</li>
<li>Ensure all requisitions are closed out and signed by the Sous Chef.</li>
<li>Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items.</li>
<li>All perishable food items must be wrapped and dated.</li>
<li>Document all tardiness and absences on the day of the occurrence.</li>
<li>Review documentation with the respective employees in a timely manner and follow progressive discipline procedures.</li>
<li>Check all line employees' mise-en-place and verify line is ready for service.</li>
<li>Spot-check that menu items are being produced to standards.</li>
<li>Monitor that all staff perform to their standards of service.</li>
<li>Follow all restaurant procedures and policies.</li>
<li>Give Positive feedback to staff to maintain performance and address behavior, not personality.</li>
<li>Be on time, ready to work, and set an example for all employees to follow.</li>
</ul>
SECONDARY FUNCTIONS: 
<ul>
<li>Follow the maintenance program and cleaning schedule</li>
<li>Perform duties in other areas of the kitchen as assigned</li>
<li>Attend gourmet shows, food and wine meetings</li>
<li>Perform at special events and at off-premise functions</li>
<li>Research new products, menu items, and display presentations</li>
<li>Assist in the employee selection process.</li>
</ul>
 NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.

<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 
The Master Taquero ensures the flawless execution of all menu items to meet Tacombi standards; They manage the day-to-day BOH operations working hard to meet Labor, COGS and Operations goals. A chef de cuisine works side by side with the GM to make their store a successful location.
About Tacombi
Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply!
Menu Execution
o Execute the menu items as designed by executive chef and as shown in workshops
o Lead and monitor all food production to maintain quality and quantity goals
o Purchases accordingly to execute menu to its fullest
o Execute Menu by following recipes provided by Culinary director
Training, Development
o Manage the training and development of all BOH staff including Sous-chefs.
o Build a bench of exceptional BOH talent through personal development and cross-training o Train senior BOH team-members (receiver &amp; sous) for ordering and COGS management best practices
o Manage the performance of each member of the BOH team
o Train BOH team to meet DOH standards and for DOH inspection readiness
o Trains FOH staff by explaining Menu items during huddle ups
Service &amp; Operations
o Manage day-to-day kitchen operations; create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team
o Work on daily Order Guide, ensuring full optimization of the quantity of products being ordered o Build and manage a maintenance and repairs calendar
o Partner with GM to build strong relationships with service providers
o Ensure proper maintenance of equipment
Financial Management
o Working closely with GM, create and maintain systems and processes to ensure Labor and COGS targets are met and P&amp;L’s are aligned.
o Works with GM and sous-chefs to ensure waste is very low.
o Build weekly BOH schedules to meet labor targets and confirms with KOM if any over time will hit o Manage daily forecast of products to be sold to optimize inventory usage
Qualifications:
o Able to work any shift and flexible schedule
o Able to work long hours
o Holder of a Food Handler certificate
o Clean and organized with excellent hygiene
o Physically fit and able to safely lift up to 50 pounds
o Detail-oriented and proactive
o Multi-tasks efficiently
o Positive attitude
o Willing to learn and take direction
o Knowledge of Mexican Cuisine
o Financial Knowledge
Works With: General Manager
About our Locations...
Tacombi operates nine taquerias across Manhattan and Brooklyn:
<ul>
<li>Nolita - 267 Elizabeth Street, Manhattan</li>
<li>West Village - 255 Bleecker Street, Manhattan</li>
<li>Flatiron - 30 West 24th Street, Manhattan</li>
<li>Empire State Building - 23 West 33rd Street, Manhattan</li>
<li>Fort Greene - 25 Lafayette Avenue, Brooklyn</li>
<li>Upper West Side - 202 East 70th Street, Manhattan</li>
<li>Financial District - 74 Broad Street, Manhattan</li>
<li>Upper East Side - 202 East 70th Street , Manhattan</li>
<li>Williamsburg - 242 Metropolitan Avenue, Brooklyn</li>
<li>Long Island City - 27-10 43rd Ave, Queens</li>
<li>Forest Hills - 71-22 Austin St, Queens &lt;--- COMING SOON!</li>
</ul>
What we offer...
<ul>
<li>Career growth: We have seen growth through learning, resourcefulness and persistence and can offer an aggressive career path to those that share these qualities.</li>
<li>Health: Our team is our most important asset. We offer 50% subsidy for our Management employees, with the option to add spouses and family under our plan at employee’s cost. Dental, and vision are also offered at employee’s cost.</li>
<li>Commute: Easing your daily commute with Alice Tax Saving benefits for mass-transit &amp; parking.</li>
<li>Pre-Tax Health Care Expenses: increasing savings though Alice with Health Spending Account (HSA) and Flexible Spending Account (FSA)</li>
<li>Dependent Care: as you take care of yours, Alice takes care of your pre-tax savings on dependent care expenses</li>
<li>Retirement savings: 401(k) plan to prepare you for the future.</li>
<li>Referral Bonus: We are committed to working with and sharing our taco adventure with the best and brightest. If you can help us find Tacombi talent, we’ll show our appreciation and reward you.</li>
<li>Growing set of benefits: Always looking to take care of our own the best way we can.</li>
</ul>
Job Type: Full-time
Pay: $70,000.00 - $75,000.00 per year
COVID-19 considerations: Masks are required at all times, Covid-19 Vaccination Required and a health screening form should be completed before the start of each shift and temperature is checked.

Chef

<h3>Job Description</h3>
Job Description
We are looking for a dedicated and experienced Chef to join our culinary team. The ideal candidate will have a passion for cooking with a strong background in kitchen management. You will be responsible for overseeing the kitchen operations, ensuring the quality and consistency of dishes while maintaining a clean and organized workspace. The role requires excellent leadership skills and a commitment to maintaining high standards of food safety and hygiene, all working in a high pressure fast-paced environment. We are looking for someone to step in and take charge, making this role critical in our kitchen hierarchy. The right candidate will have a keen eye for detail, a passion for travel and cultural experiences and has successfully completed a secondary education in culinary arts.
 Some key responsibilities would be:
<ul>
<li>Oversee food preparation and cooking processes.</li>
<li>Plate dishes to the highest of culinary standards.</li>
<li>Ensure the highest quality and consistency of dishes.</li>
<li>Able to maintain a clean and organized kitchen.</li>
<li>Take charge of menu planning and development.</li>
<li>Manage inventory.</li>
<li>Train and supervise kitchen staff.</li>
<li>Monitor equipment and report any maintenances needs.</li>
<li>Use your imagination and culinary knowledge to create new recipes.</li>
<li>Coordinate with front-of-house staff to ensure smooth service.</li>
<li>Assist in cost control, procurement and inspection of goods / ingredients.</li>
<li>Assist in catering and the planning of special events.</li>
<li>A passion to continue learning and enhance your knowledge and skills of your craft.</li>
</ul>
Requirements:
<ul>
<li>Proven successful track record as an Executive Sous Chef or similar role.</li>
<li>Culinary degree or similar proven experience.</li>
<li>Unmatched knowledge of cooking techniques.</li>
<li>Strong knowledge of recipes.</li>
<li>Strong organizational and management abilities.</li>
<li>A strong inquisitive and imaginative approach to cooking.</li>
<li>Ability to work under pressure with strong problem-solving skills.</li>
<li>Physical stamina and mental determination to stand for long periods of time.</li>
<li>Knowledge of kitchen maintenance and equipment.</li>
<li>A passion for food and culinary excellence.</li>
<li>Understands and strives for the highest quality, visual appeal and masterful flavors of food and beverage industry.</li>
</ul>
What We Offer:
<ul>
<li>Competitive salary, with opportunities for growth.</li>
<li>A chance to be part of a dynamic new restaurant in Crete, Nebraska.</li>
<li>A modern kitchen with state-of-the-art amenities.</li>
<li>A fun and engaging work environment, including golf simulators for team bonding!</li>
</ul>
If you have a passion for great food and are ready to lead in a unique and exciting setting, we want to hear from you!
Join us at the ground level of something special. We can't wait to work with you! For inquiries please reach out to our recruiter at <a href="mailto:hr@capitaltower.com" target="_blank">hr@capitaltower.com</a>
 #hc157997

Executive Chef

<h3>Job Description</h3>
Job Description
Job Type: Full-time
Pay: $13.78 - $16.00 per hour depending on experience
The Cook at Clubhouse Grille will be responsible for preparing a variety of dishes with precision and care, ensuring that each meal meets our high standards of taste and presentation. This role requires a team player with a passion for cooking and a commitment to maintaining a clean, efficient, and safe kitchen environment.
- Prepare and cook menu items according to Clubhouse Grille's recipes and standards. - Ensure all dishes are prepared in a timely manner and presented beautifully. - Maintain cleanliness and organization of the kitchen, including all cooking and prep areas. - Monitor food stock levels and assist with inventory management. - Adhere to all food safety and sanitation regulations. - Collaborate with other kitchen staff to ensure smooth and efficient service. - Assist in menu planning and contribute ideas for new dishes. - Ensure proper storage and handling of all ingredients. - Communicate effectively with front-of-house staff to ensure customer satisfaction. 
*Experience preferred but not required*
 #hc145649

Clubhouse Chef

<h3>Job Description</h3>
Job Description
We are looking for a dedicated and experienced Chef to join our culinary team. The ideal candidate will have a passion for cooking with a strong background in kitchen management. You will be responsible for overseeing the kitchen operations, ensuring the quality and consistency of dishes while maintaining a clean and organized workspace. The role requires excellent leadership skills and a commitment to maintaining high standards of food safety and hygiene, all working in a high pressure fast-paced environment. We are looking for someone to step in and take charge, making this role critical in our kitchen hierarchy. The right candidate will have a keen eye for detail, a passion for travel and cultural experiences and has successfully completed a secondary education in culinary arts.
Some key responsibilities would be:
<ul>
<li>Oversee food preparation and cooking processes.</li>
<li>Plate dishes to the highest of culinary standards.</li>
<li>Ensure the highest quality and consistency of dishes.</li>
<li>Able to maintain a clean and organized kitchen.</li>
<li>Take charge of menu planning and development.</li>
<li>Manage inventory.</li>
<li>Train and supervise kitchen staff.</li>
<li>Monitor equipment and report any maintenances needs.</li>
<li>Use your imagination and culinary knowledge to create new recipes.</li>
<li>Coordinate with front-of-house staff to ensure smooth service.</li>
<li>Assist in cost control, procurement and inspection of goods / ingredients.</li>
<li>Assist in catering and the planning of special events.</li>
<li>A passion to continue learning and enhance your knowledge and skills of your craft.</li>
</ul>
Requirements:
<ul>
<li>Proven successful track record as an Executive Sous Chef or similar role.</li>
<li>Culinary degree or similar proven experience.</li>
<li>Unmatched knowledge of cooking techniques.</li>
<li>Strong knowledge of recipes.</li>
<li>Strong organizational and management abilities.</li>
<li>A strong inquisitive and imaginative approach to cooking.</li>
<li>Ability to work under pressure with strong problem-solving skills.</li>
<li>Physical stamina and mental determination to stand for long periods of time.</li>
<li>Knowledge of kitchen maintenance and equipment.</li>
<li>A passion for food and culinary excellence.</li>
<li>Understand and strives for the highest quality, visual appeal and masterful flavors of food and beverage industry.</li>
</ul>
What We Offer:
<ul>
<li>Competitive salary, with opportunities for growth.</li>
<li>A chance to be part of a dynamic new restaurant in Crete, Nebraska.</li>
<li>A modern kitchen with state-of-the-art amenities.</li>
<li>A fun and engaging work environment, including golf simulators for team bonding!</li>
</ul>
If you have a passion for great food and are ready to lead in a unique and exciting setting, we want to hear from you!
Join us at the ground level of something special. We can't wait to work with you! For inquiries please reach out to our recruiter at <a href="mailto:hr@capitaltower.com" target="_blank">hr@capitaltower.com</a>
 #hc157778

<h3>Job Description</h3>
Job Description
 
Now Hiring: Sous Chef at Èlephante – Santa Monica
Salary: $70,000 - $75,000 + Bonus + Benefits
Are you a passionate and skilled culinary leader ready to thrive in a fast-paced, high-volume kitchen? Èlephante, one of Santa Monica's most sought-after dining destinations, is looking for a Sous Chef to join our team.
 
Why Work With Us?
At Èlephante, we deliver an exceptional dining experience through bold flavors, high-energy service, and a stunning coastal-inspired atmosphere. As Sous Chef, you'll play a critical role in overseeing daily kitchen operations, ensuring excellence in food quality, service, and execution.
 
What You'll Do:
<ul>
<li>Oversee and manage all back-of-house operations, maintaining a seamless and efficient kitchen.</li>
<li>Lead, train, and mentor kitchen staff, fostering a culture of teamwork and professionalism.</li>
<li>Ensure the highest food quality, safety, and sanitation standards.</li>
<li>Manage inventory, purchasing, scheduling, and administrative kitchen tasks.</li>
<li>Collaborate on menu development, specials, and recipe execution.</li>
<li>Uphold an energetic, positive, and fast-paced work environment.</li>
</ul>
What We're Looking For:
<ul>
<li>2-3 years of culinary management experience in a high-volume restaurant.</li>
<li>Strong leadership skills with the ability to develop and inspire a team.</li>
<li>Expertise in kitchen operations, food safety, and recipe execution.</li>
<li>A proactive, hands-on approach with a passion for excellence.</li>
<li>Ability to thrive in a fast-paced, ever-changing environment.</li>
<li>Proficiency in kitchen technology, POS systems, and inventory management.</li>
<li>Must be able to stand, lift, and bend for extended periods.</li>
<li>Ability to bend and lift up to 50 lbs.</li>
<li>Role includes repetitive motion and exposure to hot kitchen elements and cleaning materials.</li>
<li>Must be able to work a flexible schedule, including evenings, weekends, and holidays.</li>
</ul>
Perks &amp; Benefits:
<ul>
<li>Competitive Salary: $70,000 - $75,000 + Bonus</li>
<li>Comprehensive Benefits Package (health, dental, vision, etc.)</li>
<li>Opportunities for Growth &amp; Career Advancement</li>
<li>Employee Perks &amp; Dining Discounts</li>
</ul>
If you're ready to bring your expertise and passion to Èlephante, we want to hear from you!
Apply today and be part of something extraordinary.
 
 
 
 
Compensation details: 70000-75000 Yearly Salary
 
PI16be8f094e61-25405-37529311

SOUS CHEF

<h3>Job Description</h3>
Job Description
We are looking for a dedicated and experienced Chef to join our culinary team. The ideal candidate will have a passion for cooking with a strong background in kitchen management. You will be responsible for overseeing the kitchen operations, ensuring the quality and consistency of dishes while maintaining a clean and organized workspace. The role requires excellent leadership skills and a commitment to maintaining high standards of food safety and hygiene, all working in a high pressure fast-paced environment. We are looking for someone to step in and take charge, making this role critical in our kitchen hierarchy. The right candidate will have a keen eye for detail, a passion for travel and cultural experiences and has successfully completed a secondary education in culinary arts.
Some key responsibilities would be:
<ul>
<li>Oversee food preparation and cooking processes.</li>
<li>Plate dishes to the highest of culinary standards.</li>
<li>Ensure the highest quality and consistency of dishes.</li>
<li>Able to maintain a clean and organized kitchen.</li>
<li>Take charge of menu planning and development.</li>
<li>Manage inventory.</li>
<li>Train and supervise kitchen staff.</li>
<li>Monitor equipment and report any maintenances needs.</li>
<li>Use your imagination and culinary knowledge to create new recipes.</li>
<li>Coordinate with front-of-house staff to ensure smooth service.</li>
<li>Assist in cost control, procurement and inspection of goods / ingredients.</li>
<li>Assist in catering and the planning of special events.</li>
<li>A passion to continue learning and enhance your knowledge and skills of your craft.</li>
</ul>
Requirements:
<ul>
<li>Proven successful track record as an Executive Sous Chef or similar role.</li>
<li>Culinary degree or similar proven experience.</li>
<li>Unmatched knowledge of cooking techniques.</li>
<li>Strong knowledge of recipes.</li>
<li>Strong organizational and management abilities.</li>
<li>A strong inquisitive and imaginative approach to cooking.</li>
<li>Ability to work under pressure with strong problem-solving skills.</li>
<li>Physical stamina and mental determination to stand for long periods of time.</li>
<li>Knowledge of kitchen maintenance and equipment.</li>
<li>A passion for food and culinary excellence.</li>
<li>Understand and strives for the highest quality, visual appeal and masterful flavors of food and beverage industry.</li>
</ul>
What We Offer:
<ul>
<li>Competitive salary, with opportunities for growth.</li>
<li>A chance to be part of a dynamic new restaurant in Crete, Nebraska.</li>
<li>A modern kitchen with state-of-the-art amenities.</li>
<li>A fun and engaging work environment, including golf simulators for team bonding!</li>
</ul>
If you have a passion for great food and are ready to lead in a unique and exciting setting, we want to hear from you!
Join us at the ground level of something special. We can't wait to work with you! For inquiries please reach out to our recruiter at <a href="mailto:hr@capitaltower.com" target="_blank">hr@capitaltower.com</a>
 #hc157779

<h3>Job Description</h3>
Job Description
Join our team as a Culinary Chef at Lewiston Senior Living, an Assisted Living and Memory Care community!&nbsp;
Are you a compassionate and dedicated professional seeking to become part of an extraordinary senior living community? If the answer is yes, we invite you to join our team at Lewiston Senior Living!&nbsp;
Apply today and receive a response within 48 hours!&nbsp;
Why choose Lewiston Senior Living?&nbsp;
<ul>
<li>
Locally owned and operated&nbsp;
</li>
</ul>
<ul>
<li>
Inviting, warm, and nostalgic atmosphere&nbsp;
</li>
</ul>
<ul>
<li>
Opportunity to make a meaningful impact while contributing to the well-being of older adults&nbsp;
</li>
</ul>
<ul>
<li>
Build relationships and grow personally and professionally&nbsp;
</li>
</ul>
<ul>
<li>
Great Benefits Package Available&nbsp;
</li>
</ul>
<ul>
<li>
The Wage Range for this position is $16hr - $18hr | Credit for experience will be given&nbsp;
</li>
</ul>
How you will make an impact:&nbsp; Lewiston Senior Living is seeking a Culinary Chef to join our compassionate team. As a dedicated Culinary Chef, you will be responsible for preparing and serving the daily meals to the residents and guests at Lewiston Senior Living. This position must fulfill expectations of exceptional customer service.&nbsp;Together, we can make a meaningful impact on the lives of our residents! Schedule:&nbsp;Full-Time,11:00am - 7:00pm,&nbsp;eight days every two weeks, including every other weekend. What you will need:&nbsp;
<ul>
<li>At least 1 year of Culinary Chef experience is required.</li>
<li>Must understand and communicate food service vocabulary.</li>
<li>Must be punctual with a good attendance record.</li>
<li>Must be mature and emotionally stable using calm and kind tone of voice, remaining calm in difficult or unusual situations</li>
<li>Must be 18 years old or older.&nbsp;</li>
</ul>
Benefits for Qualified Employees&nbsp;
<ul>
<li>
Health, Dental and Vision Insurance&nbsp;
</li>
</ul>
<ul>
<li>
Group Life/AD&amp;D&nbsp;
</li>
</ul>
<ul>
<li>
Voluntary Life/AD&amp;D&nbsp;
</li>
</ul>
<ul>
<li>
STD&nbsp;
</li>
</ul>
<ul>
<li>
LTD&nbsp;
</li>
</ul>
<ul>
<li>
FSA/DCA&nbsp;
</li>
</ul>
<ul>
<li>
Supplemental Insurance&nbsp;
</li>
</ul>
Lewiston Senior Living is an equal employment opportunity/affirmative action &amp; veteran friendly employer.
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