Sous Chef jobs at Giant Eagle - 135 jobs

At Bath & Body Works, everyone belongs. We are committed to creating a culture of belonging focused on delivering exceptional fragrances and experiences to our customers. We focus on recruiting, retaining, and advancing top talent. In addition, we work to improve our communities and our planet to help the world live more fully. Summary We are looking for you to join our team as a culinary associate. In this role, you will be customer facing, responsible for preparing hot and cold food items in our corporate dining facilities within our home office food service locations. Our associates are dedicated to delivering exceptional and consistent culinary experiences that positively impact and contribute to a positive, high-energy environment. Ensure optimal service standards are met by creating an enjoyable guest experience demonstrated by prompt service, quality food, and a clean station at all times Benefits: Monday- Friday, 6:30am-3pm work schedule Competitive wages 40% associate discount Medical, dental and vision insurance upon hire 9 paid Holidays Responsibilities Responsible for preparation and cooking of food items for designated station(s) Interact and engage with guests/associates while preparing food to order Follow established schedules and specifications in cooking, baking, sanitation, and related activities Maintain sanitation and food safety practices in accordance with policies, local agencies, OSHA and FDA; Covers, dates and labels all food to be stored according to all health code rules Complete daily DSA (Daily Service Audits) supporting food safety and sanitation Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition Assist with catering needs and miscellaneous Café projects Demonstrate continuous effort to improve operations, decrease turnaround times, streamline work processes Work cooperatively and jointly to provide the highest level of customer service Qualifications Qualifications & Experience Servsafe Certified within 6 months of hire 2 years of culinary experience preferred Performs well in a fast-paced environment with the ability to execute tasks in a composed, professional and timely fashion Solid attention to detail, ability to follow directions, and apply problem-solving skills Must maintain flexibility regarding job assignments, including other locations Able to lift a minimum of 30lbs Must be able to stand for 8-hour shift Core Competencies Lead with Curiosity & Humility Build High Performing Teams for Today & Tomorrow Influence & Inspire with Vision & Purpose Observe, Engage & Connect Strive to Achieve Operational Excellence Deliver Business Results Benefits Bath & Body Works associates are the heart of our business. That's why we're proud to offer benefits that empower you to Dream Bigger & Live Brighter. Benefits for eligible associates include: Robust medical, pharmacy, dental and vision coverage. Plus, access to our onsite wellness center and pharmacy located at the Columbus, OH home office. 401k with company match and Associate Stock Purchase with discount No-cost mental health and wellbeing support through our Employee Assistance Program (EAP) Opportunity for paid time off and paid parental leave. Plus, access to family and lifestyle programs including a family building benefit, childcare discounts, and home, auto and pet insurance. Tuition reimbursement and scholarship opportunities for post-secondary education programs 40% merchandise discount and gratis that encourages you to come back to your senses! Visit bbwbenefits.com for more details. The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required. We will consider for employment all qualified applicants, including those with arrest records, conviction records, or other criminal histories, in a manner consistent with the requirements of any applicable state and local laws. Please see links: Los Angeles Fair Chance In Hiring Ordinance, Philadelphia Fair Chance Law, San Francisco Fair Chance Ordinance. We are an equal opportunity action employer. We do not make employment decisions based on an individual's race, color, religion, gender, gender identity, national origin, citizenship, age, disability, sexual orientation, marital status, pregnancy, genetic information, protected veteran status or any other legally protected status, and we comply with all laws concerning nondiscriminatory employment practices. We are committed to providing reasonable accommodations for associates and job applicants with disabilities. Our management team is dedicated to ensuring fulfillment of this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, associate activities and general treatment during employment. We only hire individuals authorized for employment in the United States. Application window will close when all role(s) are filled.

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. YOUR RESPONSIBILITIES Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment OUR REQUIREMENTS 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Flexibility to work weekends, holidays, and variable shifts as needed PHYSICAL REQUIREMENTS Frequently lift and move up to 50 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment #LI-SC3

Job Description Anthony Scotto Restaurants is currently looking for an Sous Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ Here at Anthony Scotto Restaurants, we believe in cultivating our employees to be the the best that fine dining has to offer. Our trained Executive Chefs work side by side with our Sous Chefs to season them into Executive Chefs for our newly developed restaurants. This job is great for someone who has the drive and motivation to earn the promotion of a lifetime! The ideal candidates have a minimum of 3 years culinary experience in a fine dining , high volume restaurant. Our Sous Chefs are responsible for managing all activity in the kitchen following the direction of the Executive Chef . Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLELED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position directly reports to the Executive Chef and will be responsible for shadowing and following his direction in the kitchen. You will also be responsible for managing the kitchen team in the executive chef's absence. Additional responsibilities include but are not limited to: Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement sanitation regulations and safety regulations. HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have a significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our team very seriously. QUALIFICATIONS: Bachelor's degree in the culinary arts Food Protection Certificate Proven experience in a fine dining establishment Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

The Tuxedo Club is in search of a passionate and creative Sous Chef to join our team! As the Sous Chef, you have a strong passion for cooking food, technique, and an eagerness to learn. The Sous Chef, reports to the Executive Chef and all managers of the culinary team, to drive service each day. The Sous Chef will maintain compliance with DOH standards, cleanliness, efficiency, and overall excellence. The Sous Chef will employ their culinary skills to play a critical role in maintaining and enhancing our members & guests' satisfaction. "Hands on" management is necessary for this role as a high level of expectation for an impactful presence will be required. The Sous Chef, is the acting supervisor on duty and assumes the responsibilities when no other kitchen managers are available. Responsibilities & Essential Functions: Is knowledgeable of, and actively supports the goals for the department as well as the company as a whole to ensure high quality and consistent service Effectively participates in a professionally run service period, ensuring excellence in cooking, timing, plate assembly & communication Ensure that the cook audit sheets, department audit sheets, production charts and all checklists are posted in all areas and referred to daily while supporting cross training between areas and continuing education of trends Ensure staff members comply with the uniform and grooming policies as well as monitoring performance and ensuring that duties are carried out in accordance with safety, SOPs, HACCP & policy guidelines Display a working knowledge of all ingredients & preparation used on the menu to effectively prepare all required dishes in a timely manner for specific service period following recipes Responsible for all aspects of kitchen operations, specifically in relation to prep, cooking, portioning, wrapping and storage Consistently ensure that station mise en place is prepped, seasoned & stocked throughout service & the overall station remains clean & organized as per serve safe standards Assist in putting deliveries away insuring proper rotation and storage practices are in adherence to local state and federal guidelines Works various buffet stations as needed for specials events including: grills, sauté, breakfast & carving stations Lead by example, with a positive work ethic, setting a tone of teamwork, collaboration & mutual respect to maintain efficiency and consistency Participates in a professionally run service period, restocking stations as needed & performing last minute or special-order prep needs with a calm sense of urgency Provides oversight of the pool when in season by assisting the staff in preparation, execution of service and ordering Ensure DOL/Health Department compliance as it pertains to the operation Submit work orders for repairs to outlets and/or equipment & that requests are followed up in a timely manner Actively support the culinary operation by working any station deemed a necessity, provide coverage for staff shortages Support the assigned budgetary guidelines, enforce cost control procedures and monitor waste & breakage Is punctual for shifts & has proper uniform Be presentable, respectable and show proper etiquette regarding member interaction and conversations Qualifications: Basic knowledge of DOH regulations A minimum of 5 years' experience as a Chef in a busy restaurant, hotel, or country club setting is required Proven ability to handle a high-volume kitchen while maintaining attention to detail and quality Strong leadership skills with the ability to train and develop kitchen staff effectively Creative problem solver with a passion for cooking and menu development Excellent time-management and organizational skills Supportive and enthusiastic team environment in a well-established country club Must be able to work varied shifts which include weekdays, evenings, weekends & holidays Team player with a positive attitude that is professional and can effectively communicate Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program Equivalent combination of education and experience will be considered Working knowledge of Microsoft Office, restaurant management software, POS ServeSafe Certification Physical Requirements: Regularly required to stand for long periods of time May need to work in humid or non-weather extreme conditions May work near moving parts, machinery and use cleaning agents according to label directions Must be able to lift a minimum of 50 lbs and push a cart weighing up to 100lbs Benefits: Medical/Dental/Vision and supplemental benefits available after successful completion of probation period 401k with match after 6 months Competitive Dining Allowance of up to $3k Employee Meals Equal Employment Opportunity : The Tuxedo Club does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. The Tuxedo Club is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact the Human Resources Manager, Jessica Roman at ************

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Health insurance Paid time off Parental leave Vision insurance Wellness resources JOB SUMMARY: Fancypants is on the hunt for a Sous Chef to help lead our playful, high-energy kitchen. Were looking for someone whos as passionate about the vibe as they are about the food. This is someone who can lead with creativity and consistency, and who has a deep love for hospitality and servant leadership. $55,000$65,000/year WHO WE ARE: Fancypants isnt just dinnerits a scene. Lights low, music up, cocktails flowing, and plates that wow. Were a chef-driven, vegetable-forward restaurant in East Nashville, pushing bold flavors with heart and hospitality. Part of Honest To Goodness Hospitality (Butcher & Bee, Redheaded Stranger), Fancypants reimagines fine dining with a sense of fun and ease. Its upscale without the attitudewhere creativity shines and every guest feels at home. WHO YOU ARE: 3+ years of high end or fine dining restaurant kitchen experience Solid foundational skills: knife work, sanitation, food safety, mise en place discipline Calm under pressure, consistent in execution, fast without cutting corners Strong organizational skills and a passion for mentoring others Flexible for nights, weekends, holidays WHAT YOU'LL DO: Lead the kitchen alongside the CDC, setting the pace and the standard Cook on the line & prep with speed, accuracy, and consistency Maintain high standards across all stations Mentor junior cooks, reinforcing standards Manage ordering, inventory, and support recipe development Help create special moments with each dish WHY WORK FOR US? $55,000$65,000/year annual salary, depending on experience Weekly pay Group health, vision, and dental insurance (full-time employees) 1% company-matched 401(k) Parental leave savings match program Thanksgiving and Christmas off OUR VALUES Include and Empower People: We are a people-driven, learning-focused organization with a genuine desire to shape diverse and equitable experiences within our restaurant, our team and our community. Foster Connection Through Food: We create shared experiences for our guests that are flavorful, hospitable, and crave able. We foster relationships with local purveyors, makers and farmers to create dishes that provide a sense of place and time. By cultivating these relationships and being transparent with our guests, we help connect people to their foods journey at an accessible price point, enabling more people to enjoy a meal that is great for them and the environment. No Detail is Too Small: We appreciate good design in all its forms, from our website to our restaurant. We major in the minor details. Our aim is to deliver a world-class experience that is as unpretentious as it is intentional. Make a Real Impact: We use our platform to create positive change in our industry, community, and environment.

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Health insurance Paid time off Parental leave Vision insurance Wellness resources JOB SUMMARY: Fancypants is on the hunt for a Sous Chef to help lead our playful, high-energy kitchen. We're looking for someone who's as passionate about the vibe as they are about the food. This is someone who can lead with creativity and consistency, and who has a deep love for hospitality and servant leadership. $55,000-$65,000/year WHO WE ARE: Fancypants isn't just dinner-it's a scene. Lights low, music up, cocktails flowing, and plates that wow. We're a chef-driven, vegetable-forward restaurant in East Nashville, pushing bold flavors with heart and hospitality. Part of Honest To Goodness Hospitality (Butcher & Bee, Redheaded Stranger), Fancypants reimagines fine dining with a sense of fun and ease. It's upscale without the attitude-where creativity shines and every guest feels at home. WHO YOU ARE: 3+ years of high end or fine dining restaurant kitchen experience Solid foundational skills: knife work, sanitation, food safety, mise en place discipline Calm under pressure, consistent in execution, fast without cutting corners Strong organizational skills and a passion for mentoring others Flexible for nights, weekends, holidays WHAT YOU'LL DO: Lead the kitchen alongside the CDC, setting the pace and the standard Cook on the line & prep with speed, accuracy, and consistency Maintain high standards across all stations Mentor junior cooks, reinforcing standards Manage ordering, inventory, and support recipe development Help create special moments with each dish WHY WORK FOR US? $55,000-$65,000/year annual salary, depending on experience Weekly pay Group health, vision, and dental insurance (full-time employees) 1% company-matched 401(k) Parental leave savings match program Thanksgiving and Christmas off OUR VALUES Include and Empower People: We are a people-driven, learning-focused organization with a genuine desire to shape diverse and equitable experiences within our restaurant, our team and our community. Foster Connection Through Food: We create shared experiences for our guests that are flavorful, hospitable, and crave able. We foster relationships with local purveyors, makers and farmers to create dishes that provide a sense of place and time. By cultivating these relationships and being transparent with our guests, we help connect people to their food's journey at an accessible price point, enabling more people to enjoy a meal that is great for them and the environment. No Detail is Too Small: We appreciate good design in all its forms, from our website to our restaurant. We major in the minor details. Our aim is to deliver a world-class experience that is as unpretentious as it is intentional. Make a Real Impact: We use our platform to create positive change in our industry, community, and environment. Compensation: $55,000.00 - $65,000.00 per year

• Prepares or directs preparation of meals in accordance with corporate programs and guidelines. • Assists with special function/catered event food preparation and service. • Assists with the ordering of food and supplies, under the supervision of the Executive Chef. • Responsible for the production of quality food. Resolves customer complaints or issues regarding food quality and/or service. • Assists in menu/recipe development. • Demonstrates knowledge of food preparation techniques for modified diets and texture modification. • Identifies work and food preparation tasks and completes tasks or delegates as necessary. • Directs Cooks and other staff in the absence of higher level supervision. • Safely and efficiently operates ovens, broilers, steamers, choppers, slicers, mixers, fryers, kettles, skillets, and other food preparation/production equipment. • Works independently in performing various meal preparation tasks according to production needs, written procedures and provided recipes • Completes and records food temperature checks at each meal. Tastes all food items prepared for palatability and customer satisfaction. • Serves food and beverages according to Landis Homes and Lifestyles standards. • Completes preparation records and stores food items properly at close of meal service. • Receives, dates, and stores vendor delivered food supplies according to written procedures for handling and storage. • Demonstrates safe food handling techniques. • Promotes sanitary and safe environment. • Cooperates with team members of other departments in performing job duties. • Relates well with residents, clients, family members, staff and the community. • Assists in the training of other staff Qualifications • High school diploma/GED or demonstrated proficiency in reading and writing skills required. • Possesses one of the following: a) Associate's degree from a recognized Culinary School; b) Associate's degree in Hospitality Management; or c) a minimum of 3 years of quantity food production cooking experience. • Certified in Serv-Safe or obtains certification within six months of hire. • Must pass written measurement test demonstrating ability to perform simple measurement and math calculations for portioning and recipe adjustment. • Possesses comprehensive knowledge of food preparation, safe food handling and storage procedures and food preparation equipment. • Capable of following standardized recipes, expanding recipe volumes and performing accurate measuring. • Demonstrates ability to work well independently given proper direction. • Proficient in use of computer and related technology required for the role. • Possesses good verbal, non-verbal and written communication skills.

THE CITY MARKET 2205 E Capitol Drive Shorewood, WI 53211 Are you a Foodie with a Culinary background seeking a new and exciting opportunity, Come join The City Market team where you'll work in a professional environment, with the highest quality ingredients and have a true work-life balance! We are seeking amazing leaders who share our values and want to share our quality commitments and culture with the Milwaukee community. If you are ready to join an incredible team and you meet the qualifications for this role, apply today! Chef-Oversee the food preparation process, creation of recipes and the selection of the items to feature as specials and for our "Grab & Go"case. Chefs must: *Maintain attractive Prepared Foods displays and support our vision and standards. *Ensure that food quality, quantity, freshness, and presentation meet all City Market standards. *Maintains high productivity levels and ensures that kitchen schedules are kept within budget. *Performs other duties as needed by the cafe *Hiring and Scheduling Bakery, Kitchen and Line Staff Members *Controlling Inventory *Creating Specials and Training Line Prep and Line Cooks *Seasonally helping in bakery and pastry *Purchasing Food and Stock *Training Staff on proper food preparation and kitchen safety techniques. *Ensure that the companies standards are upheld *Our Executive Chef also makes sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. *Controlling food cost, waste and managing employee hours. JOB SKILLS AND REQUIREMENTS Customer-Service: Being friendly and courteous will help keep customers coming back. Attention to Detail: keep your eyes on a lot of elements: food standards, costs, safety, etc. Leadership: You must be a leaders, in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done. Management Skills: Expect to not only deal with food, but also have to deal with costs, pricing, creating work schedules and more. Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job. Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill. Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet. You Must Posses a Food Service Sanitation Certificate Experience REQUIRED We Offer: A fair wage ($40,000 - $60,000 yearly depending on experience and schedule), overtime opportunity, 401K, Health Insurance and discounts on products See us on REAL Milwaukee: ******************************************************************************************************************** Or at: *************************

Full-time Description WE ARE Café Marquesa at The Marquesa Hotel is looking for a full time Sous Chef to join our Cafe Marquesa Team. We are an award-winning fine dining restaurant in the heart and charm of Old Town Key West. Café Marquesa features Contemporary American Cuisine with delightful Southern Cuisine influences that shine through every bite. Our chef selects the finest seafood, meats and produce to design the menu. Our team of talented chefs present innovative interpretations of classic dishes nightly. Café Marquesa also has a 6-course tasting menu available which does not disappoint. OUR CULTURE | Individual Distinction, Collective Soul The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun. A day in the life... Café Marquesa, a busy fine dining restaurant in Old Town Key West is ready to meet you with a rewarding career as a Sous Chef. Requirements You own this if you have… 1 + year(s) experience as a Sous Chef is required. Must be able to exert physical effort in lifting up to 50 pounds Push/Pull 50 + pounds Endure various physical movements throughout the work areas Remain in mobile and standing position for at least 8 hours throughout work shift Must be able to proficiently use computer and utilize Microsoft Office 365 Satisfactorily communicate with guests, management and co-workers to their understanding Ability to communicate effectively with guests and with other departments and interdepartmentally Must have positive attitude We've got you covered… Health Benefits Package-Medical/Dental/Vision/Employee Assistance Program offering support when you need it most Supplemental benefits to select such as Short-Term disability, Life Insurance, AD&D and Pet Insurance 401K plan with matching On Demand Pay- access to your pay before payday Paid Holidays/Personal/Vacation/Sick time Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts (nationwide) Career growth opportunities and Recognition Programs Nationwide team member discount program for theme parks (including Disney, Six Flags, Universal Studios, and more!) discounted MLB, NHL, NFL, concert tickets, and much more. *Certain benefits apply only to full time employment status and introductory eligibility period applies *Certain benefits apply only to full time employment status and introductory eligibility period applies Sounds like you? We look forward to reviewing your application and resume. At The Marquesa Hotel, we look for team members with a high amount of integrity with a positive and flexible mindset. Our properties are not a one-size-fits-all and neither are our people. At The Marquesa Hotel, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions - and we would love for you to share yours with the team! Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

THE CITY MARKET 2205 E Capital Drive Shorewood, WI 53211 We are seeking and NOW HIRING a skilled Executive Chef The Ideal applicant has Experience and Training in both Culinary and Bakery Operations with a strong interest in health and wellness including Plant based Cuisine, Vegan, Vegetarian and Fast Casual meu development. Responsibilities Include: Hiring and Scheduling Bakery, Kitchen and Line Staff Members Controlling Inventory Creating Specials and Training Line Prep and Line Cooks Seasonally helping in bakery and pastry Purchasing Food and Stock Training Staff on proper food preparation and kitchen safety techniques. Ensure that the companies standards are upheld Our Executive Chef also makes sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Controlling food cost, waste and managing employee hours,JOB SKILLS AND REQUIREMENTS Customer-Service: Being friendly and courteous will help keep customers coming back. Attention to Detail: keep your eyes on a lot of elements: food standards, costs, safety, etc. Leadership: You must be a leaders, in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done. Management Skills: Expect to not only deal with food, but also have to deal with costs, pricing, creating work schedules and more. Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job. Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill. Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet. You Must Posses a Food Service Sanitation Certificate Experience REQUIRED We Offer: A fair wage ($48,000 - $60,000 yearly depending on experience), overtime opportunity, 401K, Health Insurance and discounts on products See us on REAL Milwaukee: ******************************************************************************************************************** Or at: *************************

The Chef is responsible for performing duties as directed by the Deli Manager and/or Head Chef for the successful operation of the Deli Department. It is essential that as a Chef, you will present yourself in a professional and courteous manner at all times while performing your defined responsibilities. You are responsible for always maintaining our high standards of Customer Service. Other duties may be assigned as required, depending upon the available time, business volume and other criteria as determined by your appropriate supervisors and/or Gerrity's Supermarkets. Full compliance with current and future policies will be required to ensure that your work contribution is in the best interest of Gerrity's Supermarkets. RESPONSIBILITIES * Competent knowledge of Essential Functions of the Kitchen equipment * Responsible for following weekly menus and dinner specials * Responsible for maintaining kitchen inventory quality and quantities * Responsible for setting up hot foods case for the day * Responsible for merchandising and maintaining prepared foods * Prepare entrees for the hot and cold food displays * Responsible for maintaining cleanliness and sanitation in kitchen area * Maintain full cooperation with supervisors, department employees and other department personnel as required * Perform all duties as delegated by the Head Chef * Responsible for maintaining established food safety policies * Will be present at your workstation at the start of your shift * Comply fully with all safety policies and procedures * Adhere to Customer Service Pledge at all times * Maintain a neat, professional appearance at all times while working and strictly adhere to the Dress Code policy * Attendance at your job is essential to the overall function of your department * Will comply with all policies contained within the Employee Handbook * All areas as designated within the Essential Functions of your job responsibilities QUALIFICATIONS * Must be at least 18 years old * Must be able to lift 40 pounds * Must be able to calculate figures and amounts, such as pounds and weight increments * Ability to hear, speak, and understand the spoken word * Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand * Employee is frequently required to stand, walk, stoop, kneel, crouch and taste or smell * While performing duties, the employee is regularly required to stand, and utilize full hand and digit functions, reach with hands and arms while manipulating objects * Specific vision abilities required by this job include close vision, distant vision, and color vision with the ability to adjust focus

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we're driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene The Executive Sous Chef will work closely with the Executive Chef and the Kitchen Manager to ensure the highest standards are met for all food prepared at the commissary and served at our store locations. The Executive Sous Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Sous Chef is also responsible for working with the Executive Chef in overseeing and mentoring the culinary team. S/he will be responsible for the overall commissary operations in the absence of the Executive Chef. Tasks/Responsibilities: Culinary: Work hands on with Executive Chef to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Supervise Sous Chefs to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.. Work with Executive Chef on on-going, seasonal or new menu development as necessary. Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary. Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production Prepare, cook and package food for store delivery. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Report to work at the scheduled time, neatly groomed and in the correct uniform. In addition, other duties maybe required as directed senior management. Human Resources: Hiring, coaching & counseling and conducting performance evaluations of direct reports. Develop, train and mentor direct reports. Act as a resource to them as well as other Warehouse employees. Monitor and oversee Sous Chef's to ensure that they are developing and training their direct reports. Monitor and oversee Kitchen hourly employees in all areas of job execution and performance management. Responsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards. Work with Executive Chef to develop and conduct training for kitchen employees; including but not limited to SOP's, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc. Work with Executive Chef and Warehouse Managers to instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives. Financial/ Labor Costs: Accountable for working with Executive Chef in meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations. Work with Executive Chef to ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs. Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools Maintain proper methods for counting and recording period end inventory. Minimum Requirements: 3+ year senior level chef Management experience in high volume, quality oriented kitchen Minimum AOS Culinary School Graduate and/or related training Bi-lingual in Spanish a plus Detail oriented with good organizational skills, performing work accurately and timely Ability to effectively train and develop staff and build team morale Ability to hold others accountable for following standards and procedures Ability to handle multiple tasks at once, working effectively under pressure Ability to troubleshoot and be a problem solve in order to resolve issues Ability to meet budgets including labor, food and applicable direct operating costs Knowledge of Microsoft Word and Excel Must have Serve Safe food handler's certificate Additional Requirements: Ability to perform physical requirements of position including standing for extended periods of time Lifting loads of up to 40 lbs Ability to work a flexible schedule including nights, weekends and holidays Ability to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we're driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene The Executive Chef will work to ensure the highest standards are met for all food prepared at the commissary and served at our store locations. The Executive Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Chef is also responsible overseeing and mentoring the culinary team. S/he will be responsible for the overall commissary operations. Tasks/Responsibilities: Culinary: Work hands on monitoring production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Supervise Sous Chefs to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.. Work on on-going, seasonal or new menu development as necessary. Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary. Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production Prepare, cook and package food for store delivery. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Report to work at the scheduled time, neatly groomed and in the correct uniform. In addition, other duties maybe required as directed senior management. Human Resources: Hiring, coaching & counseling and conducting performance evaluations of direct reports. Develop, train and mentor direct reports. Act as a resource to them as well as other Warehouse employees. Monitor and oversee Sous Chef's to ensure that they are developing and training their direct reports. Monitor and oversee Kitchen hourly employees in all areas of job execution and performance management. Responsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards. Develop and conduct training for kitchen employees; including but not limited to SOP's, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc. Instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives. Financial/ Labor Costs: Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations. Ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs. Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools Maintain proper methods for counting and recording period end inventory. Minimum Requirements: 3+ year senior level chef Management experience in high volume, quality oriented kitchen Minimum AOS Culinary School Graduate and/or related training Bi-lingual in Spanish a plus Detail oriented with good organizational skills, performing work accurately and timely Ability to effectively train and develop staff and build team morale Ability to hold others accountable for following standards and procedures Ability to handle multiple tasks at once, working effectively under pressure Ability to troubleshoot and be a problem solve in order to resolve issues Ability to meet budgets including labor, food and applicable direct operating costs Knowledge of Microsoft Word and Excel Must have Serve Safe food handler's certificate Additional Requirements: Ability to perform physical requirements of position including standing for extended periods of time Lifting loads of up to 40 lbs Ability to work a flexible schedule including nights, weekends and holidays Ability to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.

Job Description Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLELEDD COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Executive Bakery Chef Extraordinary opportunity for a World Class Bakery leader to shape Bread baking programs at a large luxury resort hotel with multiple restaurants and cafes. The Executive Bakery Chef will oversee all Bread Baking operations across multiple outlets, fine dining, casual dining, banquets, and in-room dining, ensuring every creation reflects James Beard culinary talent of artistry, precision, and consistency. This role is ideal for a Master Baker or Certified Baker with a world-class pedigree and luxury 5-Star resort hotel experience. Qualifications: Ideally Trained at Culinary Institute of America, Johnson and Wales University, Institute of Culinary Education, International Culinary Center, Le Cordon Bleu. Minimum of 5 years of bread baking experience (at least 3 years in a leadership role within a luxury or Five-Star resort or fine dining establishment. Michelin-star, Forbes 5-star, or James Beard experience and background is a must. Proven expertise in European breads (French, Italian, German), Artisan Breads, and high-volume buns/rolls supporting the on-property restaurants. Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity. Baking Experience with Baguette, Sourdough, Rye, Whole Wheat, Brioche, Challah, Focaccia, Ciabatta, Pita, and Multigrain Supervises mixing, proofing, shaping, and baking of table breads, brioche buns, dinner rolls, bagels, artisan breads, desert breads, biscuits, and croissants. Main Responsibilities: Oversees daily Bakery operations, ensuring compliance with recipes, presentation, and quality standards. Collaborates with the Executive Chef and Food & Beverage Director on seasonal menus and special events. Maintains inventory, cost controls, and purchasing for bread ingredients and equipment. Ensures all breads are prepared with precision, elegance, and consistency. Maintains strict adherence to food safety, sanitation, and hygiene standards. Engages with guests and VIPs when appropriate to personalize the culinary experience. Represents the Bakery team at events, photo shoots, and media opportunities.

Wage:$19.00 an hour This is a full time position at our Lititz Pike Fresh Foods, requiring day and weekend availability, 6am-4pm. Attention food lovers, are you ready to do what you love? We have job opportunities at Stauffers of Kissel Hill! Why is this a perfect fit for you? Your passions are ours too! Stauffers of Kissel Hill is a local and family owned company that values teamwork, respect, integrity, commitment, and service. We promote our team from within our own company and will teach you with on the job training and leadership classes. Responsibilities • Maintains perishable Seafood according to proper handling instructions. • Prepares, packages & merchandises various seafood items for display cases as well as "ready to eat" and "heat and eat" meal solutions. • Produces the proper level of product in the coolers for the merchandising of displays. • Is able to read and follow recipes. Is knowledgeable regarding proper units of measurement used in cooking. • Cleans department area, including equipment, containers, storage areas, aisles, and display cases; keeping products and supplies well organized. • Operates equipment, if needed (if over 18 years of age). • Operates price scale with knowledge of current prices. Prices or changes price tags on merchandise referring to price list and in coordination with scan department. • Receives, opens, and unpacks cartons and crates of merchandise, checking invoice against items received. Promptly clears floor of all restocking equipment and debris. • Prepares, packages, and rotates product according to departmental guidelines. • Sets and signs displays of merchandise to attract customers and promote sales. • Takes and processes customer orders according to customer request ensuring that product is ready on time. • Takes inventory or examines merchandise on a regular basis, to identify items needing to be reordered or replenished. Qualifications • While performing the duties of this job, employees are regularly exposed to cold temperatures while working in or around the coolers. working in or around the coolers. • The employee must regularly lift and /or move up to 25 pounds and frequently lift and/or move up to 50 pounds. • The employee must be at least 18 years old.

A private family in Boca Raton is seeking a skilled, reliable Part-Time Private Chef to plan and prepare healthy, flavorful meals in a relaxed household environment. This is a great opportunity for a chef who enjoys cooking nutritious food, working with a young family, and maintaining a calm, professional presence in the home. Responsibilities Plan and prepare healthy, balanced meals for a family of two adults and one infant Prepare three meals per day on scheduled workdays, plus additional meals to cover off-days Prepare healthy pureed foods for a 6-month-old baby Handle grocery shopping, ingredient sourcing, and kitchen organization Maintain a clean, organized kitchen at all times Accommodate casual daily dining with the ability to execute occasional formal meals or small events Communicate clearly with the family regarding preferences, menus, and scheduling Work comfortably in a home with a small dog Qualifications Strong focus on healthy, simple, flavorful cooking Comfortable cooking for adults and infants Organized, clean, and detail-oriented Flexible and adaptable to family preferences and routines Valid driver's license and clean driving record Excellent, verifiable references Schedule: Part-time: Monday, Wednesday, Friday (Client is flexible for the right candidate)

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we're driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene The Executive Sous Chef will work closely with the Executive Chef to ensure the highest standards are met for all food prepared and served at our store locations. The Executive Sous Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Sous Chef is also responsible for working with the Executive Chef in overseeing and mentoring the culinary team. S/he will be responsible for the overall on site retail operations. Tasks/Responsibilities: Culinary: Work hands on to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Supervise the team to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.. Work with Executive Chef on on-going, seasonal or new menu development as necessary. Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary. Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production Prepare, cook and package food for store delivery. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Report to work at the scheduled time, neatly groomed and in the correct uniform. In addition, other duties maybe required as directed senior management. Human Resources: Hiring, coaching & counseling and conducting performance evaluations of direct reports. Develop, train and mentor direct reports. Act as a resource to them as well as other store employees. Monitor and oversee store hourly employees in all areas of job execution and performance management. Responsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards. Work with Executive Chef to develop and conduct training for store employees; including but not limited to SOP's, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc. Work with Executive Chef to instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives. Financial/ Labor Costs: Accountable for working with Executive Chef in meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations. Work with Executive Chef to ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs. Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools Maintain proper methods for counting and recording period end inventory. Minimum Requirements: 3+ year senior level chef Management experience in high volume, quality oriented kitchen Minimum AOS Culinary School Graduate and/or related training Bi-lingual in Spanish a plus Detail oriented with good organizational skills, performing work accurately and timely Ability to effectively train and develop staff and build team morale Ability to hold others accountable for following standards and procedures Ability to handle multiple tasks at once, working effectively under pressure Ability to troubleshoot and be a problem solve in order to resolve issues Ability to meet budgets including labor, food and applicable direct operating costs Knowledge of Microsoft Word and Excel Must have Serve Safe food handler's certificate Additional Requirements: Ability to perform physical requirements of position including standing for extended periods of time Lifting loads of up to 40 lbs Ability to work a flexible schedule including nights, weekends and holidays Ability to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.

Summary: We are looking for a candidate that is positive, self-motivated, detailed oriented, and can lead a quality staff. This is a unique opportunity to join our team at Highlands' Sporting Clays. The Executive Sous Chef is responsible for assisting the Executive Chef with the day to day operations of the kitchen. The Executive Sous Chef will report to the Executive Chef to create, develop, and implement new, creative menus. This position is also responsible for assisting in coordinating, supervising, and directing all aspects of the food production while maintaining profitable F&B operations and high quality products and service levels in the different food and beverage outlets at the resort. The Executive Sous Chef is expected to provide training for all staff, meet quality standards, establish and enforce food inspections, portion control, recipes, and sanitation. This position must also control food and labor costs while maximizing guest satisfaction. Essential Duties and Responsibilities include the following: Sets standards for culinary team for cleanliness, food preparation and presentation. Support and provide training for the culinary professional team. Responsible for food that leaves the kitchen is of the highest quality and will exceed guest expectations by ensuring food portions are correct and plated in an attractive manner. Possesses strong leadership and communication skills. Understand, analyze and interpret various financial statements including profit and loss statements. Ability to produce timely reports to executive staff as requested. Champion's food cost control. Plan or participate in planning menus with Executive Chef for all outlets. Utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, etc. Adhere to and comply with all company policies and procedures and all applicable state and federal laws. Oversee culinary internships and externship and ensure they meet the standards of our programs. Other duties that may be assigned by immediate supervisors including the Executive Chef. Supervisory Responsibilities Direct supervision of all kitchen staff members. Interview, hire and train staff members. Plan, assign and direct work of staff members. Provide guidance to staff members, provide coaching, address complaints and resolve problems when necessary. Approve time and payroll records. Qualifications Qualifications Two year culinary degree with apprenticeship; and five years related experience and/or training; or equivalent combination of education and experience.