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Position Title: Sous Chef

Salary: $80,000 - $90,000/ Yr

Other Forms of Compensation: Benefits

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! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !

Job Summary Restaurant Associates is seeking a talented and collaborative Sous Chef to join the culinary team at the David Rubenstein Treehouse, Harvard University's premier conference and event destination. This unique venue combines state-of-the-art facilities, exceptional hospitality, and innovative culinary experiences in a modern, sustainable setting. The Treehouse serves as a gathering place for the Harvard community and external guests, offering flexible event spaces and elevated dining experiences. As Sous Chef, you will play a key role in supporting culinary operations, leading catering production, developing team members, and delivering exceptional food experiences for conferences, meetings, and special events. This position is ideal for a culinary professional who enjoys a fast-paced environment, values teamwork, and is energized by creating memorable guest experiences.

Key Responsibilities:

Partner with the Executive Chef to support the day-to-day culinary operation
Lead food preparation, production, execution, and presentation for conferences, meetings, and catered events
Supervise, coach, and develop a team of associates
Assist with menu development, recipe execution, and seasonal offerings
Help manage food and labor costs while maintaining quality and service standards
Support purchasing, inventory management, and product ordering
Ensure compliance with food safety, sanitation, and workplace safety standards
Collaborate with operations, hospitality, and event teams to deliver seamless guest experiences
Assist in implementing new culinary programs and initiatives
Contribute to a positive, inclusive, and team-focused kitchen culture

What We're Looking For:

Experience managing high-volume catering production and event execution
Demonstrated success leading and developing culinary teams in a fast-paced environment
Ability to balance multiple priorities while maintaining strong attention to detail and quality standards
Culinary degree, A.O.S. in Culinary Arts, culinary certificate, or equivalent professional experience
Progressive culinary leadership or kitchen management experience
Experience supporting large-scale conference, hospitality, or event venues
Union workforce leadership experience is welcomed but not required
Knowledge of current food, catering, and hospitality trends
Strong understanding of food cost controls, production planning, sanitation, and presentation standards
Experience in high-volume foodservice operations
Institutional or batch cooking experience is helpful
Advanced computer skills including Microsoft Office, Outlook, and related technology tools
ServSafe Certification preferred

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. 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.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Associates at Restaurant Associates are offered many fantastic benefits.

Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Paid Time Off
Holiday Time Off (varies by site/state)
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Paid Parental Leave
Personal Leave

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. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_RA.pdf

Req ID: 1565967

Restaurant Associates

NANCY M TEIXEIRA

[[req_classification]]

2c:T213c,

About The Source Hotel
Nestled in Denver’s vibrant RiNo Art District, The Source Hotel is a modern retreat that seamlessly blends industrial character with contemporary elegance. As part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail, our hotel offers guests an immersive experience that celebrates creativity, culture, and community. With thoughtfully designed spaces and an atmosphere of inspired hospitality, The Source Hotel is more than a place to stay, it’s a destination to discover.

We are looking for our next great team member to join us on our team. We are committed to providing you with:

Highly competitive wages
An exceptional benefit plan for eligible associates & your family members
RSP/401K matching program for eligible associates
Discounts with our Crescent managed properties in North America for you & your family members

Job Overview
We’re looking for a Banquet Chef to join our dynamic team. Whether it’s delivering exceptional guest experiences, supporting our world-class culinary and hospitality teams, or ensuring smooth daily operations, you’ll be an essential part of what makes The Source Hotel a standout destination!

What You’ll Do

Culinary & Event Execution

Prepare and execute all food for banquet and catering events held in the hotel's banquet spaces and Cimera.
Review Banquet Event Orders (BEOs) and event menus to understand guest counts, menu selections, timing, dietary restrictions, special requests, and other culinary requirements.
Coordinate with the Catering Sales Manager and Banquet Captain regarding event details, menu changes, timing, presentation, and special guest requests.
Work closely with the Executive Chef to ensure banquet and catering menus align with the hotel's culinary standards, capabilities, and overall food and beverage strategy.
Plan and organize food preparation, production, and execution based on event schedules and anticipated volume.
Ensure all food is prepared according to established recipes, specifications, portion standards, and quality expectations.
Maintain consistency in food quality, presentation, temperature, timing, and portion control across all events.
Coordinate the timing of food preparation and service with the Banquet Captain to ensure food is ready and presented according to the event timeline.
Work with restaurant culinary and service teams to coordinate resources and support when events require additional staffing or operational assistance.
Prepare and execute special menu items, dietary accommodations, and other client-specific culinary requests as outlined in the BEO.
Monitor food quality throughout preparation and service and make adjustments as necessary to maintain established standards.
Assist with menu development and recommendations for catering and banquet offerings based on guest demand, seasonality, operational capabilities, and profitability.

Team Leadership & Collaboration

Provide direction and hands-on leadership to culinary staff assisting with banquet and catering production and service.
Coordinate with the Executive Chef and Restaurant Management to determine appropriate culinary staffing and resources for events.
Communicate event priorities, preparation requirements, timelines, and service expectations clearly to culinary team members.
Foster a collaborative working relationship between the banquet, culinary, restaurant, and sales teams.
Assist with training and development of culinary team members on banquet production, event execution, food presentation, and service standards.
Lead by example by maintaining a professional, positive, and team-oriented approach during high-volume events and service periods.

Cost Control & Operations

Monitor food usage, portions, waste, and inventory to support responsible food cost management.
Coordinate with the Executive Chef regarding purchasing, inventory, and product needs for upcoming events.
Ensure proper storage, labeling, handling, and rotation of food products in accordance with hotel standards and applicable food safety requirements.
Maintain clean, organized, and properly equipped work areas after, during, and after event production.
Ensure proper breakdown and storage of banquet food production equipment and supplies following events.
Identify opportunities to improve efficiency, reduce waste, and maximize the profitability of banquet and catering operations.
Maintain accurate records and complete required culinary and event-related documentation.

What We’re Looking For

Strong culinary skills with experience in high-volume food production and event execution.
Knowledge of banquet, catering, and restaurant culinary operations.
Ability to execute multiple menu items while maintaining quality, consistency, and timing.
Strong organizational skills and attention to detail.
Ability to read and interpret Banquet Event Orders and translate event requirements into an effective production plan.
Strong communication skills and ability to work effectively with Culinary, Restaurant, Sales, Catering, and Banquet teams.
Ability to work effectively in a fast-paced, high-volume environment.
Strong leadership skills with the ability to provide clear direction and maintain accountability.
Ability to remain calm and solution-oriented when managing unexpected changes or challenges during events.
Knowledge of food safety, sanitation, proper food handling, and kitchen safety procedures.
Ability to manage food costs, minimize waste, and use product efficiently.
Professional appearance and demeanor.
Ability to communicate effectively in English.
Ability to work a flexible schedule, including evenings, weekends, and holidays based on event schedules.
Ability to stand and walk for extended periods and work in a hot, fast-paced kitchen environment.
Ability to lift, carry, push, and/or pull up to 50 pounds.
Must be willing to pitch in and assist coworkers and other departments as needed.

Performance Standards

Food Quality & Presentation: Consistently execute food that meets or exceeds the hotel's standards for quality, flavor, presentation, temperature, consistency, and timing.

Event Execution: Ensure all banquet and catering food is prepared and delivered according to the BEO and event timeline, working closely with the Banquet Captain and event team to provide a seamless guest experience.

Teamwork: Maintain strong communication and collaboration with the Executive Chef, Banquet Captain, Catering Sales Manager, Sales Manager, Restaurant Management, and culinary/service teams.

Guest Satisfaction: Understand that every event is an opportunity to create a memorable guest experience. Respond professionally to client requests and work proactively to resolve culinary concerns or challenges.

Cost Management: Maintain appropriate food costs through effective preparation, portion control, inventory management, purchasing, and waste reduction.

Work Habits: Maintain high standards for cleanliness, organization, appearance, punctuality, attendance, and professionalism. Demonstrate adaptability and willingness to learn and improve existing processes.

Safety & Sanitation: Follow all hotel, health department, and food safety policies and procedures. Maintain a clean and safe work environment and promptly report safety concerns or hazards.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

2d:T23cc,

PM SHIFT

POSITION OBJECTIVE

The Sous Chef supports the Chef de Cuisine in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising culinary staff, maintaining efficient workflows, and assisting with menu development, training, and inventory control. The Sous Chef plays a key leadership role in fostering a positive, team-oriented kitchen environment while upholding safety, sanitation, and cost-control standards to deliver an exceptional dining experience.

ESSENTIAL JOB FUNCTIONS

Assist the Chef de Cuisine in planning, directing, and overseeing all kitchen operations, including scheduling, managing conduct-related issues, corrective measures and staff evaluations.
Supervise, train, and support culinary staff to maintain consistent food quality, presentation, and service standards.
Maintain proficiency across all kitchen stations and be able to relieve any cook position as needed and familiar with all kitchen equipment.
Collaborate on menu planning, recipe development, and seasonal offerings while ensuring cost control and efficiency.
Monitor food production and service to guarantee timely execution and adherence to established standards.
Manage daily prep schedules, line checks, and kitchen organization to ensure readiness for service, including executing in house meat and fish butchery.
Oversee proper handling, storage, and rotation of products to maintain food safety and minimize waste.
Enforce sanitation, safety, HACCP standards throughout the kitchen and proper reporting of accidents within 24 hours.
Assist in controlling food and labor costs by monitoring portion control, productivity, and inventory usage.
Participate in ordering, receiving, and inventory processes in coordination with the Chef de Cuisine.
Support a positive, collaborative work culture and lead by example in professionalism and teamwork.
Step into the leadership role in the absence of the Chef de Cuisine to ensure seamless kitchen operations.
Report daily on the MOD report.

EDUCATION/EXPERIENCE

Must be 18 years or older.
High school or equivalent education required.
Either graduated from culinary institute with 4 years of practical experience or 8 to 10 years cooking experience in fine dining with 2 years as supervisor.

REQUIREMENTS

Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
Perform mathematical calculations including but not limited to conversion of recipes, inventories etc.
Kitchen terminology required.
Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification.
Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.

PHYSICAL DEMANDS

Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10&degree;F and kitchens up to +110&degree;F) for extended periods.
Must be able to stand and walk for the majority of an 8-hour shift or longer.
Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces.
Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.).
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments.
Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

WORK ENVIRONMENT

Energetic environment where multiple tasks are being performed at the same time.
Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.
Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort.

Benefits:

One free meal in the employee dining room per shift for all service professionals
Full-time and part-time service professionals are eligible for discounted rates at all Salamander properties
Full-time and part-time service professionals are eligible for free gym usage
Free onsite parking
Free ski pass for full-time service professionals during the winter; those full-timers who opt out of the ski pass are eligible for a bonus
50% discount on food and beverage for service professionals in the restaurant
25% discount off food and non-alcoholic beverages in the café
We-cycle program located on-site
Monthly service professional recognition program
Eligible for employee referral benefits
Annual recognition program with a live DJ and raffles
Winter discounted rate employee housing may be available
Dark blue jeans are the dress code
Service Professional pet policy
Discounted tennis and pickleball rates
Hiking trails located directly on-site
White water rafting outing

Summer Activities:

Hike to Crater Lake, the Ute and Hanging Lake
Bus, Hike or Cycle to Maroon Bells
The Rodeo In Snowmass Village, Wednesday Evenings
Mountain Biking on Snowmass or Aspen Mountains
Attend a free summer concert in Snowmass on Thursday evenings
Ride the Gondola to the top of Aspen or Snowmass Mountain
Attend a classical music concert at the Benedict Music Tent
Fly Fishing
Horseback riding
White water rafting
ATV excursion
Attend a show at the Wheeler Opera House
Visit the Historical Society and learn about Aspen’s past

Winter Activities:

Ski/Snowboard on Snowmass, Buttermilk, Aspen Highlands, Aspen Mountain (Ajax)
Snowshoe
Skin on Ajax in the evening, or in the morning/afternoon/evening at Buttermilk and Snowmass
Ride the Gondola to the top of Aspen or Snowmass Mountain

RECEIPT AND ACKNOWLEDGEMENT

I acknowledge and understand that:

Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will.
The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions.
Job duties, tasks, work hours and work requirements may be changed at any time.
Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort.
I have read and understand this job description.

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment; part-time and on-call employees can qualify to participate in a 401 (k) plan after two consecutive years of working at least 500 hours or working 1000 hours in one year. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

2e:Tb81,Description:

The Correctional Food Service Supervisor is responsible for the preparation, cooking, serving of meals, and clean up in a correctional facility at the Coweta County Jail. This position requires adherence to strict hygiene and safety standards while working within the unique environment of a correctional institution. The role involves ensuring that meals are prepared in a timely and efficient manner and that all food service operations comply with facility regulations and health standards.

Requirements:

Key Responsibilities:

Prepare and cook meals according to menus and recipes.
Operate and maintain kitchen equipment.
Ensure food safety and proper temperatures.
Serve meals to inmates, considering portion control and dietary needs.
Distribute food promptly and accurately.
Maintain cleanliness and organization in the kitchen.
Follow sanitation guidelines and safety protocols.
Document food temperatures and portion sizes.
Interact professionally with inmates.
Other duties as assigned.

Qualifications:

High school diploma or equivalent.
Preferred experience in food service or culinary roles.
Basic cooking and food preparation skills.
Knowledge of food safety and sanitation.
Ability to follow recipes and instructions.
Strong organizational and time-management skills.
Good communication and teamwork skills.

Physical Requirements:

Ability to lift up to 50 lbs.
Capacity to stand for extended periods.
Ability to work in varying temperatures and conditions.

Other Requirements:

Pass a background check and comply with security protocols.
Ability to work varying shifts, including evenings, weekends, and holidays.
Work in a correctional facility kitchen with exposure to loud noises.
Adherence to security and safety measures.

Benefits

Paid weekly
Paid Time Off (PTO)
Full-time benefits (medical/dental/vision) after 60 days
Holiday Pay
Paid Bereavement Leave
Pregnancy and Bonding Leave
401k match (after 6 months)
Uniform Tops provided
Tuition Reimbursement
Employee Referral Program
Free $50,000 Term Life insurance policy
Internal promotions and advancements

Note: This job description is intended to provide a general overview of the responsibilities and requirements for the position. Duties and qualifications may vary depending on the specific needs of the facility.

M/F/Vets/Disabled and other protected categories

2f:T1ee5,

Salary: $85,000 - $95,000

Other Forms of Compensation:

Where Passion Meets Purpose - and Careers Come Alive

At Wolfgang Puck Catering, great careers are crafted the same way great food is — with passion, intention, and the right people around you. We hire for curiosity, spirit, and heart, and we invest in everything you bring to the table. Through mentorship, real development, and a clear path to leadership, we're committed to your journey — not just your job title. Come be part of something that challenges and champions you in equal measure.

"I can have the best food, but if we don't have good people, it won't get you very far." — Wolfgang Puck

Success on our team starts with our culture:

We have Wolfgang’s PASSION for our business, our product, and our people / guests / clients.
A FLEXIBLE MINDSET is key; we are strategic business partners who wear multiple hats.
Our services require a CONCIERGE mentality, a bias to action with humble hospitality.
We are out-of-the-box PROBLEM SOLVERS, who look around corners so our clients and guests don’t have to.
We curate company and partner resources to bring our client’s vision to life. We seek to cultivate the next generation of talent, purveyors and partnerships.
We bring an entrepreneurial approach to deliver results for our clients (you might call this scrappy).
Collaboration and openness to innovative business tools, new ways of thinking and ability to partner across departments are essential to create optimal business solutions.

“I can have the best food, but if we don’t have good people, it won’t get you very far.”

Job Summary As Sous Chef, you will support culinary operations across a commissary kitchen and a premier financial services client location. This role is responsible for preparing high-quality, scratch-made meals for corporate dining, catering, and special events while helping maintain efficient kitchen operations, exceptional food quality, and a welcoming hospitality experience. Working closely with the Executive Chef, you will support food production, daily service, catering execution, team development, and client-facing hospitality in a fast-paced environment. The ideal candidate is equally comfortable working behind the scenes in the kitchen and interacting with clients, guests, and leadership to deliver memorable dining experiences.

Key Responsibilities

Assist the Executive Chef with the daily operation of culinary programs at both the commissary kitchen and client location.
Prepare and execute scratch-made menu offerings for corporate dining, catering, and off-premise events.
Support food production, preparation, presentation, and service while maintaining quality and consistency standards.
Assist with catering and special event execution, including setup, service, and breakdown.
Engage professionally with clients, guests, and stakeholders during service, events, and hospitality functions, helping create an exceptional guest experience.
Support front-of-house operations as needed and serve as a culinary ambassador for the program.
Help train, coach, and support hourly culinary team members.
Support menu implementation and provide input on new recipes and seasonal offerings.
Maintain inventory controls, product rotation, receiving, and storage procedures.
Assist with ordering and managing food and supply inventories.
Ensure compliance with food safety, sanitation, and workplace safety standards.
Maintain a clean, organized, and efficient kitchen environment.
Collaborate with commissary and onsite teams to ensure successful daily operations and event execution.
Support executive meetings, hospitality functions, and VIP events as needed.

What We're Looking For

Progressive culinary experience in corporate dining, hospitality, catering, restaurant, hotel, or high-volume foodservice environments.
Experience with scratch cooking and large-scale food production.
Corporate dining and catering experience preferred.
Comfortable working in both back-of-house and front-of-house environments.
Strong interpersonal skills with the ability to interact professionally with clients, executives, and guests.
Knowledge of food safety, sanitation, and kitchen best practices.
Understanding of inventory management and food cost awareness.
Ability to work in a fast-paced environment while maintaining attention to detail.
Strong communication, collaboration, and teamwork skills.
Passion for hospitality and creating exceptional guest and client experiences.
ServSafe Certification preferred.

Apply to Wolfgang Puck Catering today!

Wolfgang Puck Catering is a member of Compass Group USA

Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Associates at Wolfgang Puck Catering are offered many fantastic benefits.

Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Paid Time Off
Paid Parental Leave
Holiday Time Off (varies by site/state)
Personal Leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)

Wolfgang Puck Catering maintains a drugfree workplace.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_WPC.pdf

Req ID: 1567469

Wolfgang Puck Catering

Michael Abbey

[[req_classification]]

30:T80d,

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, Full-time at Youngstown State University.

Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

Duties & Responsibilities:

Prepare meals and food to meet specifications in a timely manner
Properly measure kitchen ingredients and food portions
Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements
Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
Manage the kitchen inventory and ensure supplies are fresh and of high quality
Ensure proper food temperatures when cooking and proper storage afterward
Keep the workstation and kitchen equipment clean, organized and sanitized
Take charge of kitchen opening, closing and other duties as directed by the Executive Chef

Requirements:

Culinary degree preferred
Two or more years of experience in a culinary lead role
Experience in a high volume catering environment preferred
Ability to build relationships by actively listening and responding to the client’s needs
Adaptable to changing business conditions
Comfortable dealing with fast-paced environments

Benefits:

A family culture and atmosphere
Competitive compensation
Health, dental, vision, and life insurance for full-time team members
401(k) with generous company match
Paid vacations and holidays
Immense training and growth opportunities

We conduct pre-employment drug testing. EOE

31:T1826,

Join us at the Delta Hotel by Marriott Virginia Beach Waterfront, just steps away from Chesapeake Bay. From our casually elegant dining room to our bayside deck, come work at the perfect place to start your career in hospitality!

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are looking for our next great team member to join us on our Kitchen team. We are committed to providing you with:

Highly competitive wages
An exceptional benefit plan for eligible associates & your family members (for FT and PT Associates)
401K matching program for eligible associates (for FT and PT Associates)
Flexible scheduling to allow you to focus on what is important to you!
Discounts with our Crescent managed properties in North America for you & your family members
Marriott Employee Room Rate Discount Program

Here is what you will be doing each day:

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Establish the day's priorities and assign production and preparation tasks for staff to execute.
Create daily menu specials and receive feedback from Executive Chef.
Review banquet event orders and make note of any changes.
Communicate both verbally and in writing to provide clear directions to staff.
Take physical inventory of specified food items for daily inventory.
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that staff report to work as scheduled; document any late or absent employees.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
Assist the Executive Chef in menu development and execution.
Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations.
Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.
Ensure that excess items are utilized efficiently.
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.
Maintain all hotel policies and standards.
Perform any other job-related duties as assigned.
Comply with attendance rules and be available to work on a regular basis.

-> Please note that this is an overtime eligible role.

REQUIRED SKILLS AND ABILITIES:

Exceptional leadership, communication, and organizational skills, with the ability to lead, motivate, and develop a high-performing culinary team in a fast-paced environment. Must have extensive knowledge of culinary techniques, food safety and sanitation standards, inventory management, labor scheduling, purchasing, budgeting, and cost control. The Executive Chef must demonstrate strong problem-solving and decision-making abilities, maintain a high level of attention to detail, and consistently deliver quality food and exceptional guest experiences. Proficiency in Microsoft Office is preferred. The ability to work a flexible schedule, including evenings, weekends, and holidays, is required, along with the ability to stand for extended periods and lift up to 50 pounds.

32:T1b9b,

Location: Hofstra University

We are hiring immediately for a full time SOUS CHEF position.
Address: 1000 Fulton Avenue, Hempstead, NY 11550. Note: online applications accepted only.
Schedule: Full time schedule; Tuesday through Saturday, hours may vary. Some nights and weekends as needed. More details upon interview.
Requirement: Prior high-volume experience is preferred; 2 years of catering experience, experience managing kitchen staff, and good knife skills.
Perks: Benefits, 2 weeks paid vacation, and holidays!
Fixed Pay Rate: $25.00 per hour.

We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1552253.

The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg

Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today!

Job Summary

Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Essential Duties and Responsibilities:

Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
Keeps up with peak production and service hours.
Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
Performs other duties as assigned.

The Benefits

We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits:

Opportunities for Training and Development
Retirement Plan
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program

In addition, full-time positions also offer the following benefits to associates:

Medical
Dental
Vision
Life Insurance/AD
Disability Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf

Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year.

Our Commitment to Diversity and Inclusion
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Applications are accepted on an ongoing basis.

Chartwells Higher Ed maintains a drug-free workplace.

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.

33:T14b7,Description:

The Banquet Sous Chef is responsible for managing all kitchen staff in the preparation, production, and presentation of high quality dishes for Spooky Nook Sports Banquets. Key aspects of the position include the production and service of food for the Spooky Nook catering operation as a whole and ensuring consistently high standards are adhered to. The Banquet Sous Chef is also responsible for maintaining a safe, sanitary and positive work environment and remaining focused on maximizing revenue and limiting expenses. Menu execution is vital to the success of this position. Creating and executing specialty and seasonal menus is also a main focus of this position. This position will report to the Executive Banquet Chef.

Benefits

Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provides an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed.

As a Full-Time team member of the Nook, you will enjoy:

Free family membership to our massive 80,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes.
Affordable and comprehensive Medical, Dental, and Vision benefits
Competitive PTO package
Paid holidays
401k program
35% discount on food and beverage purchases, including the Forklift and Palate restaurant
35% discount on all Nook apparel
Free child watch (3-hour increments)
Discounts on academy team programs, birthday parties, personal training, event space rental, and more!
Local business discounts

Essential Job Functions

Responsible for upholding all food safety and cleanliness standards
Leads kitchen team by ensuring proper training, adhering to set guidelines, and ongoing development
Fill in for the Executive Banquet Chef in planning and direction food preparation when necessary
Make arrangements to store food items in a safe and orderly manner
Assist with food orders based upon weekly events schedule
Ensures recipes and standards are followed by kitchen team
Assist with menu creation on a seasonal basis
Collaborate with Sales/Events team to plan and execute special event menus
Ensure that the kitchen produces product at consistently exceptional standards
Accurately forecast food consumption and requisition for accurate food purchasing system
Respond to any guest complaints or service opportunities
Gather feedback from guests to affirm or improve food and service quality
Completes kitchen team member schedule based upon events
Control labor costs through effective scheduling of staff based on event needs
Interviews, hires, and trains all kitchen team members
Responsible for all appropriate food prep levels for banquets and concessions
Establishes PAR levels and maintains appropriate inventory
Attends BEO meetings in the absence of the Executive Banquet Chef to ensure all events are executed as planned
Assist with the completion of month end inventory
Recognize and encourage exceptional customer service provided by kitchen staff
Respond to any guest complaints or service opportunities
Maintain and record food safety training completions such as ServSafe, RAMP, and TIPS
All other duties as assigned

Qualifications

Must be 21 years of age or older
Must have valid Driver’s License
Must have dependable transportation to and from work
Minimum 2+ years’ experience in the culinary industry as a Chef
Minimum 2+ years’ supervisory experience
Degree from a Culinary Arts program
A positive and friendly attitude towards guests, customers, and fellow employees
Experience communicating with people of diverse demographics
Must be extremely detailed with outstanding communication skills
Capability to multi-task multiple projects/duties at once
Familiarity with Banquet Event Orders
Brings integrity to every interaction, takes initiative to jump in where needed, lifts up teammates to win together, and creates an environment where positivity and kindness shape every guest experience. If that sounds like you, learn more about joining our team on our careers page.

Working Conditions

Physical requirements necessary include walking, standing, bending, reaching, pushing, pulling, stooping, squatting and lifting
Must be able to lift a minimum of 50 pounds independently
Required to work days, evenings, weekends and holidays
Must be able to work in a hot, humid, and noisy environment for a long period of time

Requirements:

34:T8bc,Description:

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Responsibilities:

Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
Handle volume and stress with poise and finesse
Organize and manage the expo process in the kitchen
Uphold the standard of high-quality food above all else
Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills:

Share the passion for food, wine and the guest experience
Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
Excellent time manageability skills
Active listening and learning skills
Ability to teach techniques and strategies to those under you
Basic computer skills for menu building

Working Conditions

Be able to withstand the pressure and strain of working in close quarters
Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
Work with hot, cold, and hazardous equipment

Education/Experience:

1-3 years of high volume kitchen experience
Culinary degree preferred

Requirements:

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