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Sous Chef
Great American Restaurants has been named the #1 Top Workplace in 2022 by The Washington Post, which is our 8th year being recognized as a Top Workplace in the area. The dedication of our people is what sets our company apart, offering the best hospitality to our guests and each other every day. Our key ingredient in each recipe is FUN! Sous Chefs/Kitchen Managers are responsible for ensuring outstanding food quality and recipe adherence through the management of our passionate line cooks, prep cooks, and dishwashers, and Kitchen Supervisors. Benefits: · Competitive base salary · Quarterly bonuses earned through achieving results in hospitality and operations · 3 weeks Paid Time Off (PTO) plus 2 four-day work weeks per year · Enjoy Thanksgiving and Christmas off · Medical, Vision, and Dental Insurance · 401(K) with generous employer match · Dining Card · Gym & Educational Reimbursement · Intense training program and ongoing professional development experiences · Incentive trips earned through performance Desired Skills and Experience: · 2-5 years working in casual, high volume restaurants · Strong understanding of restaurant operations · Ability to lead a team · Hospitality or Culinary degree preferred $39k-58k yearly est.6d agoExecutive Sous Chef
Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. Established in 1954, Westwood Country Club is conveniently located in Northern Virginia. : Assistant Chef; Cook; Chef's Assistant; Executive Chef Assistant; Senior Sous Chef; Executive Sous Chef; Working Sous Chef; Kitchen Manager Assist the Executive Chef in menu and specials creation. Situated on 157 acres just minutes from Tysons Corner in Vienna, Westwood appeals to families and business people alike. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. Westwood Country Club is a special place where members and their families can relax in a friendly atmosphere and make lasting memories. Assumes complete charge of the kitchen in the absence of the Executive Chef. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. $46k-55k yearly est.7d agoExecutive Sous Chef
During mealtimes, the Executive Sous Chef must be quick on their feet and make smart decisions instantly. The Executive Sous Chef is responsible for staff scheduling and discipline when necessary. Assume the role of Executive Chef in their absence Company: The Goodstone Inn & Restaurant Job Title: Executive Sous Chef As assistant to the Executive Chef, Robert Weland, the Executive Sous Chef, will help with menu planning, inventory, and supply management. Menu Planning: Assist and collaborate with the Executive Chef in creating recipes to the standards of the business, ensuring all food preparation and plate presentations meet Goodstone's commitment to quality. The Executive Sous Chef is responsible for planning and directing food preparation in a kitchen. $48k-75k yearly est.7d agoSous Chef
We are looking for a professional Sous Chef to be the second in command of our kitchen, following our Executive Chef's specifications and guidelines. The Sous Chef must have creativity in choosing menu items and leadership skills with staff members from various backgrounds who may have different experience levels. While the Executive Chef is busy preparing and applying the final changes to dishes, the Sous Chef makes sure they get it all done in a prompt and reasonable manner. 5 years of experience as a Sous Chef The Sous Chef collaborates with our Executive Chef, who often relies on the Sous Chef's ability to organize their busy schedule. $70k-80k yearly4d agoExecutive Chef (Healthcare
To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemptio Executive Chef, Healthcare Food Service Requirements Associate s or bachelor s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living $63k yearly30d agoChef - Louisa; Gordonsville; Urgently Hiring
Cooks, Sous Chefs in Louisa/Gordonsville Keywords: Preparatory Cook, Location: Louisa, VA - 23093 $31k-37k yearly est.15d agoSous Chef
With its sun-drenched veranda and an enclosed patio with stunning views of the Virginia countryside through floor-to-ceiling windows, 1799 is one of the most romantic restaurants in Charlottesville, VA. Our culinary team is lead by a Michelin Star chef. We are seeking a Sous Chef for The Clifton located in Charlottesville, VA. The Clifton's Culinary team is looking for an experienced Sous Chef to join their amazingly talented team. $36k-47k yearly est.6d agoPersonal de Restaurante
Cafe Rio es un empleador que ofrece igualdad de oportunidades y participa en E-Verify We use eVerify to confirm U.S. Employment eligibility. Cafe Rio busca contratar empleados en rgicos para unirse a nuestra #caferiofamily. $13.5 hourly13d agoChef, Sous - Hourly (full-time
* Location: Visa Ashburn-45005 Russell Branch Parkway. * We are hiring immediately for a full-time SOUS CHEF-HOURLY position. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Ashburn, VA 20147 Note: online applications accepted only. $23 hourly39d agoBrand Executive Chef - Milk & Honey
Thompson Hospitality is a minority-owned Food Service provider, and one of the largest Retail Food and Facilities Management companies in the country. $54k-81k yearly est.2d agoSous Chef
The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. Under the direction of the Kitchen Manager/Executive Chef, the Sous Chef's primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Chef Standards. The Sous Chef must have an excellent driving record, and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings. The Sous Chef is responsible for managing the kitchen staff in the absence of the Kitchen Manager/Executive Chef and oversees the preparation of hot food and related inventory levels of the kitchen. $34k-49k yearly est.2d agoExecutive Chef
Presented by Tom Bull with Gecko Hospitality $110K + salary for the Executive Chef We are seeking an Executive Chef to join our team! $110k yearlyEasy Apply10d agoChef de Cuisine
Job DescriptionJob Summary Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Essential Functions: * Creates and designs A la Carte Asian menu specials & Asian Banquet menus. * Trains and supervises kitchen staff. Must have extensive knowledge of Asian Cuisine and be able to appropriately communicate job assignments to staff members. * Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. * Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. * Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. * Maintain positive guest relations at all times. * Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. * Resolve guest complaints, ensuring guest satisfaction. * Monitor and maintain cleanliness, sanitation and organization of assigned work areas. * Review the daily activities; check the following: * House count * Forecasted covers for each outlet * Catering activity * Purchases * Meetings * Appointments * VIPs/special guests * Establish the day's priorities and assign production and prep task to staff to execute. * Review daily specials and offer feedback to Sous Chefs. * Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. * Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. * Communicate additions or changes to the assignments as they arise throughout the shift. * Take physical inventory of specified food items for daily inventory. * Review the market list. * 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 Executive 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. * Coordinate breaks for staff. * Inspect grooming and attire of staff; rectify any deficiencies. * Check and ensure that all opening duties are completed to standard. * 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. * Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift. * 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. * Work on line during service and assist wherever needed. * Be aware of any shortages and make arrangements before the item runs out. * Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. * Observe guest reactions and confer with service staff to ensure guest satisfaction. * Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. * Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. * Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. * Maintain proper storage procedures as specified by Health Department and Hotel requirements. * Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. * Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. * Develop new menu items, test and write recipes. * Assist Catering Department with developing special menus for functions; meet with clients as requested. * Supervise and direct the organization and preparation of food for the Employee Cafeteria. * Review sales and food cost daily; resolve any discrepancies with the Controller. * Minimize waste and maintain controls to attain forecasted food and labor costs. * Ensure that excess items are utilized efficiently. * Monitor and ensure that all closing duties are completed to standard before staff sign out. * Foster and promote a cooperative working climate, maximizing productivity and employee morale. * Provide feedback to staff on their performance; handle disciplinary probl $42k-61k yearly est.1d agoKitchen Line
Saute $21k-33k yearly est.6d agoPrivate Residential Chef - Healthcare Facility
ABOUT US After the tragic loss of a beloved son due to mental illness, A Mission for Michael (AMFM Healthcare) was created with the vision of preventing such hopelessness in the lives of others. This position requires working independently out of a private residential facility preparing lunch and dinner for our clients and staff members, including coordinating meal delivery to multiple residential facilities. $30 hourly3d agoRestaurant Executive Chef - Full Service - Gainesville, VA
* We need extraordinary leaders like you to apply for this full-service restaurant management position in Gainesville, VA As a Restaurant Executive Chef , your experience and leadership skills will head up some of the nations leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. $70k-80k yearly11d agoSous Chef
* Be familiar with the various channels within Cuisine Solutions and be able to talk about them and what they do with potential clients. Job DescriptionJOB TITLE : Sous Chef SUMMARY : Reporting to the VP, Culinary, the Sous Chef will be responsible for menu creation, food presentations, recipe development, Food and Equipment inventory maintenance The Company: Cuisine Solutions is the world's largest "sous vide" manufacturer, a well-established manufacturing business with domestic and international facilities. * Know the compositions and attributes of Cuisine Solutions products. $34k-46k yearly est.21d agoExecutive Chef
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. * Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. * Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations $42k-73k yearly est.2d agoChef
Job DescriptionOur franchise organization, BOTH Inc Golden Corral, is currently seeking energetic, friendly CHEFS, GRILL COOKS, FRY COOKS, HOT COOKS, DISPLAY COOKS to join our team! * Part-time and full-time positions * AM and PM shifts * Flexible shifts * FREE all you can eat buffet meal every shift * Performance raises * Advancement opportunities * No experience no problem we will train Our Chefs and Cooks (Hot Cook, Grill Cook, Fry Cook, Display Cook) are responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications. Food Production: * Prepares all hot buffet products according to Golden Corral recipes and procedures. * Using the oven, steamer, roaster, smoker, grill, and fryer, the Cook prepares all items according to Golden Corral standards to ensure quality. * Ensures that every product is always fresh and hot. * If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. * Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: * Maintains the correct temperature of all products during cooking, holding and serving. * Uses the appropriate production guide to maintain an inventory of all hot cook products. * Conducts opening and closing administrative procedures. * Properly maintains equipment according to the Equipment Maintenance manual. * Restocks and rotates food products by using the first-in, first-out method (FIFO). * Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: * Ensures that that cooking areas and all small wares are clean and checks dishes for cleanliness before using them. * Performs duty roster and ensures cleanliness, service, and quality standards are met. . * Follows local health department laws. * Keeps all cooking equipment, utensils and equipment clean and operational to ensure product quality and sanitation. Guest Service: * Ensures that cooked foods are always hot and fresh for the guests. * Knows and follows position responsibilities as they relate to just-in-time delivery. * Is friendly and courteous to guests and assists them with the products. * Maintains professional communication at all times. Position requires standing and walking 3 to 4 hours without a rest break. Regular, moderate-to-heavy (20-50 lbs.) lifting and carrying; bending and reaching is required. Work environment requires the use of tools such as tongs and spatulas and a forceful grip is required for the use of these tools. Work setting is within the restaurant with employee exposed to temperature extremes. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate. $32k-49k yearly est.29d agoSous Chef OEM
Our newly renovated hotel is located minutes from Dulles International Airport in Herndon, Virginia, featuring 316 suite-style guest rooms and a 30,000 square foot IACC conference center. $50k-68k yearly est.2d ago