Sous Chef jobs at Kiawah Island Club

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

On Kiawah Island, located just south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island's best offerings and create lifelong memories with family and friends. When you come to Kiawah, you'll know if it's right for you the moment you set foot on the Island. It produces a feeling you can't quite describe but you never want to let go. The Kiawah Island Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and original amenity of the many spectacular facilities at The Kiawah Island Club. Amid uncommon scenic beauty, The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strive towards one common goal: To be the best private Club in the world. Nationally-acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award-winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Fitting right in with the Club's existing culinary philosophy of "keeping it local", Lata has a longstanding and outspoken commitment to support local farmers, fishermen and purveyors. The perfect candidates will be responsible for the following, among other duties: * Assume full responsibility of all culinary operations of The Beach Club in the absence of the Executive Chef * Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events * Help provide the training, supervision, and professional development for all kitchen staff * Participate in the cooking process from production to execution, working any position necessary * Provide support for the Culinary Intern Program Qualification Requirements * Minimum 2 years of Sous Chef experience or culinary leadership * Ability to promote and participate in a team environment * Ability to understand written and oral directions and to communicate professionally with others * Degree for Culinary Arts or Training Program preferred, or equivalent college/professional certification or years of experience working under Chefs Kiawah Island Club Offers * A knowledgeable and passionate management team which leads by example * Excellent compensation * The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* * Employee Wellness Program including complimentary gym membership and monetary health incentives * A work/life balance! * Free parking * Employee meals * Complimentary golf at our two world-renowned courses Benefits * Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/Dependent care spending account, Wellness Program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. KP is an Equal Opportunity Employer that uses E-Verify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

We're looking for a proven Executive Chef to lead the kitchen of a new, high-profile Vietnamese-inspired concept in Charleston. This role calls for a chef who can balance authentic flavors with modern execution-someone who thrives in high-volume, upscale environments and knows how to build, train, and inspire a top-tier culinary team. What You'll Do: Oversee all back-of-house operations including menu development, cost control, and kitchen leadership. Deliver consistent, high-quality dishes that showcase bold Vietnamese flavors with creative flair. Hire, train, and mentor culinary staff to maintain exceptional service and execution. Manage budgets, purchasing, and vendor relationships to optimize profitability. Collaborate with ownership and front-of-house leaders to uphold brand standards and guest experience. What We're Looking For: 6+ years of culinary management experience in high-volume, upscale restaurants (Vietnamese or Asian fusion preferred). Strong leadership presence with a focus on team development and culture. Proven ability to manage food and labor costs while maintaining excellence. Hands-on approach, especially during service-you lead from the line. Passion for innovation, flavor balance, and authentic presentation. Compensation & Perks: Competitive base salary + performance incentives Health benefits and dining perks Strong growth potential within a rapidly expanding hospitality group If you're ready to build something special and lead a talented team in Charleston's thriving culinary scene, we'd love to hear from you.

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES * Cleanliness and sanitation in the kitchen and adjacent areas * Creative menu planning to adjust to guest needs * Overseeing food preparation * Checking quality of food deliveries * Ordering all food and cleaning supplies and maintaining proper supply levels * Maintaining costs within budget levels * Manage labor costs, schedules and productivity * Hiring, coaching and disciplining direct reports * Interacting positively and professionally with guests to resolve issues * Acting as Manager on duty as required * Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE * Bachelor's degree preferred * Minimum of two (2) years of experience in a culinary leadership role * Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES * Ability to multi-task * Team player * Ability to exceed expectations of guests * The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Schulte Companies is an Equal Opportunity Employer.

Property Description The Mills House offers an exciting opportunity for job applicants looking to be a part of a historic and prestigious hospitality team. Located in the heart of Charleston, South Carolina, our hotel boasts a rich heritage and timeless elegance, providing a unique and upscale experience for our guests. As a team member, you will have the chance to work in a dynamic and vibrant environment, providing exceptional service and creating memorable moments for our guests. With opportunities for career growth, ongoing training, and a supportive work culture, The Mills House is the perfect place to elevate your hospitality career. Join our team of dedicated professionals and contribute to the legacy of our iconic hotel in the charming city of Charleston. Apply now and take the next step in your hospitality journey with The Mills House! #MillsHouse #CharlestonJobs #HospitalityCareers #HotelJobs #TeamMillsHouse #SouthernHospitality Overview Are you a culinary maestro with a passion for creating extraordinary dining experiences? Join our award-winning team as a Chef de Cuisine and showcase your culinary prowess in our esteemed establishment. This is your chance to bring your high energy, creativity, and expertise to our kitchen, delighting guests with your innovative dishes and leading a team of talented chefs. As a Chef de Cuisine, you will work with the Executive Chef in overseeing all aspects of culinary operations, from menu creation and food preparation to kitchen management and team development. With your unwavering enthusiasm and commitment to excellence, you will ensure that every dish that leaves our kitchen is a masterpiece. You will have the opportunity to work with premium ingredients, embrace new cooking techniques, and collaborate with our talented culinary team to create memorable dining experiences. Why join us: Competitive salary and benefits package Opportunity to work in a renowned hotel/resort Collaborative and supportive work environment Access to state-of-the-art kitchen facilities If you are a culinary virtuoso with a passion for pushing culinary boundaries and creating unforgettable dining experiences, we invite you to apply now for the Chef de Cuisine position! Join our esteemed culinary team and be part of our commitment to delivering exceptional cuisine and delighting our guests' palates. Qualifications 2+ years Culinary leadership experience preferred 5+ years cooking experience College degree or certification in culinary field/hospitality field preferred Food/Beverage Service Worker Permit, where applicable Ability to communicate effectively with the public and other Team Members Read, write and speak and understand English Ability to understand financial goals and accomplish them Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Job Details BLUFFTON, SCDescription General Definition of Work The Hampton Lakes Sous Chef is responsible for providing food of the highest quality and delivering a great guest experience to our members. Also works directly with the Executive Chef in managing staff. This position reports directly to the Executive Chef. Essential Functions The following functions are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. Ability to effectively supervise all kitchen staff in collaboration with the Executive Chef including recruiting/hiring efforts, training, input during disciplinary actions, terminations, and performance evaluations. Assist Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Familiarity and experience with all kitchen equipment. Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Ability to all kitchen food production employees in absence of Executive Chef. Knowledge of and ability to perform required role during emergency situations. Knowledge, Skills, and Abilities Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by Club's standard recipes. Assists Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production. Conducts daily raw cost tracking counts to ensure that all items are accounted for. Codes all invoices to the proper account and sends signed copies to Accounting for payment. Assumes complete charge of the kitchen in the absence of the Executive Chef. Assists Executive Chef with supervision and training of employees, sanitation, and safety, menu planning, and related production activities. Consistently maintains standards of quality, cost, presentation, and flavor of foods. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Prepares reports, arranges employee schedules, and costs menu and performs other administrative duties as assigned by the Executive Chef. Personally works in any station as assigned by the Executive Chef. Helps plan energy conservation procedures in the kitchen. Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). Consults with dining service personnel during daily line-ups. Assists in maintaining security of kitchen, including equipment and food and supply inventories. Assists in food procurement, delivery, storage, and issuing of food items. Expedites food orders during peak service hours. Supervises, trains, and evaluates kitchen personnel. Coordinates buffet presentations. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Reports all member and guest complaints to the chef and assists in resolving complaints. Monitors kitchen employees' time cards to ensure compliance with posted schedules. Submits ideas for future goals, operational improvements, and personnel management to Executive Chef. Understands and consistently follows proper sanitation practices including those for personal hygiene. Attends staff meetings. Performs other appropriate tasks assigned by the Executive Chef. Education and Experience A four-degree in Culinary Arts and a minimum of 4 years kitchen experience Managing /supervising kitchen staff - 3 years' experience Special Requirements Food Safety Certification. Certification from American Culinary Federation or other hospitality association. Physical Requirements The work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 25 pounds of force; work regularly requires standing for long periods of time, walking, stooping, kneeling, crouching or crawling, bending, stretching, and twisting or reaching, using hands to finger, handling or feeling and repetitive motions, pushing, pulling or lifting up to 50 pounds. Work requires exposure and handling of hot and cold food items and equipment; work has regular vision requirements, vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions. Work in hot, humid, and noisy environment with light traffic. #HLCA

Morrison Healthcare Salary: 70,000.00 - 85,000.00 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Job Summary: Working as the Traveling Executive Chef, you will be responsible for overseeing kitchen operations throughout multiple accounts while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible 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) 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 for paid time off benefits information. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1464448 Morrison Healthcare Joshua Ryan Keith [[req_classification]]

Canteen * Pay Range: 80,000.00- 90,000.00 * Internal Employee Referral Bonus Available 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: *************************** Skg About Canteen: Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen's solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we'll supply the opportunity and innovation. Together, we'll continue to transform our industry. Come for the job, stay for the career. We are Canteen. Job Summary Job Summary We are seeking a talented and driven Executive Chef to lead all culinary operations for a high-profile dining account. This leadership role is responsible for ensuring exceptional food quality, safety, and sanitation standards while managing a team of culinary professionals. The Executive Chef will oversee menu development, inventory control, and the implementation of innovative culinary programs that align with company goals and exceed client expectations. Key Responsibilities * Lead all culinary operations, ensuring strict compliance with food safety and sanitation standards * Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards * Complete and implement daily production worksheets and waste log sheets * Train, mentor, and supervise chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices * Ensure the implementation of culinary standards, including recipe compliance and food quality * Manage food cost controls and monitor expenditures to meet financial targets * Oversee purchasing and inventory management of food and non-food supplies, ensuring availability and compliance with guidelines * Collaborate with marketing and culinary teams to launch new programs and promotions * Forecast annual food and labor costs and monitor actual financial results * Foster strong client relationships to align culinary programs with their objectives, driving satisfaction and retention * Perform other duties as assigned to support the efficient functioning of dining service operations Preferred Qualifications * Culinary degree preferred * 3-5 years of culinary management experience * Proven success in high-volume production and catering environments * Strong background in cost control and budget management * Passion for culinary innovation and professional growth within a leading foodservice organization * Knowledge of federal, state, and local health and sanitation regulations Associates at Canteen are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: 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 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 for information on additional company-provided time off benefits. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Req ID:1471652 Canteen

Unidine EXECUTIVE CHEF - Rock Hill, SC Salary: $70,000.00 - $75,000.00 Other Forms of Compensation: Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: * Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. * Determines how food should be presented and create decorative food displays. * Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. * Seeks out sources for fresh food; monitors all produce and meat for freshness. * Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. * Research customer preferences and develops a menu which incorporates local foods and flavors. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Demonstrate new cooking techniques and equipment to staff. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Ensure compliance with federal, state, local and company health, safety, sanitation standards. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Follows and enforces food safety and sanitation guidelines. * Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: * Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. * Manages department controllable expenses including food cost, supplies, uniforms, and equipment. * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. * Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. * Identify major revenue and expense opportunities and possible problems. * Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. * Oversees the food inventory, purchasing, control, and disbursement of all food supplies. * Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: * Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. * Professional attitude and appearance while engaging with residents and community staff. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. * Uses teamwork to support guests and employees. * Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. * Reviews resident satisfaction results and other data to identify areas of improvement. * Responds to and handles guest problems and complaints. Team Building and Management: * Regularly lead team member meetings * Establishes goals including performance goals, budget goals, team goals, etc. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Develops and implements strategies and practices which support team member engagement. * Ensures employees are treated fairly and equitably. * Provides team members with the training needed to understand expectations and perform job responsibilities. * Provides team members with the necessary tools to perform their duties and responsibilities. * Communicates performance expectations and provides team members with on-going feedback. * Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: * A.S. or equivalent experience * Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chefs experience a must. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities. * ServSafe certified - highly desirable. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible 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) 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. **************************************************************************************** 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1486624 Unidine LYN PELLEGRINI [[req_classification]]

Job Details Experienced SEA PINES COUNTRY CLUB - Hilton Head Island, SC Full Time 2 Year Degree None Hospitality - HotelDescription General Definition of Work The Sea Pines Country Club Chef de Cuisine is responsible for providing food of the highest quality and delivering a great guest experience to our members. Also works directly with the Executive Chef in managing staff. This position reports directly to the Executive Chef. Essential Functions The following functions are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. Ability to effectively supervise all kitchen staff in collaboration with the Executive Chef including recruiting/hiring efforts, training, input during disciplinary actions, terminations, and performance evaluations. Assist Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Familiarity and experience with all kitchen equipment. Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Ability to all kitchen food production employees in absence of Executive Chef. Knowledge of and ability to perform required role during emergency situations. Knowledge, Skills, and Abilities Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by Club's standard recipes. Assists Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production. Conducts daily raw cost tracking counts to ensure that all items are accounted for. Codes all invoices to the proper account and sends signed copies to Accounting for payment. Assumes complete charge of the kitchen in the absence of the Executive Chef. Assists Executive Chef with supervision and training of employees, sanitation, and safety, menu planning, and related production activities. Consistently maintains standards of quality, cost, presentation, and flavor of foods. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Prepares reports, arranges employee schedules, and costs menu and performs other administrative duties as assigned by the Executive Chef. Personally works in any station as assigned by the Executive Chef. Helps plan energy conservation procedures in the kitchen. Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). Consults with dining service personnel during daily line-ups. Assists in maintaining security of kitchen, including equipment and food and supply inventories. Assists in food procurement, delivery, storage, and issuing of food items. Expedites food orders during peak service hours. Supervises, trains, and evaluates kitchen personnel. Coordinates buffet presentations. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Reports all member and guest complaints to the chef and assists in resolving complaints. Monitors kitchen employees' time cards to ensure compliance with posted schedules. Submits ideas for future goals, operational improvements, and personnel management to Executive Chef. Understands and consistently follows proper sanitation practices including those for personal hygiene. Attends staff meetings. Performs other appropriate tasks assigned by the Executive Chef. Education and Experience A four-degree in Culinary Arts and a minimum of 4 years kitchen experience Managing /supervising kitchen staff - 3 years' experience Special Requirements Food Safety Certification. Certification from American Culinary Federation or other hospitality association. Physical Requirements The work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 25 pounds of force; work regularly requires standing for long periods of time, walking, stooping, kneeling, crouching or crawling, bending, stretching, and twisting or reaching, using hands to finger, handling or feeling and repetitive motions, pushing, pulling or lifting up to 50 pounds. Work requires exposure and handling of hot and cold food items and equipment; work has regular vision requirements, vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions. Work in hot, humid, and noisy environment with light traffic. #SPCC

Job Description The Senior Sous Chef (SSC) at The Tree Farm reports directly to the Executive Chef. They are responsible for all food production including a la carte, family style dining, and other offerings. He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. They are part of the culinary leadership team. INITIAL PRIORITIES OF THE SENIOR SOUS CHEF • Strong administrative experience with branded and luxury organizations. • Gain the culinary team's trust, as well as evaluate and continue to develop, train, and mentor the staff while promoting fairness and consistency within. • Collaborate with the FOH team, driving exceptional results for all food and beverage offerings • Assist with capital expense planning and procurement, holds self and team accountable to departments budget, continually analyzing labor and food cost through various methods to meet or exceed goals. • Spearhead, develop, plan, and execute themed events. • Inventory management through daily control and monthly process. • Evaluate food product to assure the quality standards are consistently executed, supervises production, execution, and presentation for all events and a la carte service. • Menu and recipe development for all outlets, and other unique Tree Farm dining locations. • Continue to focus on delivering consistency and the highest quality for all the culinary offerings • Create in partnership with EC, innovative and exciting culinary experiences for The Tree Farm members and guests in a la carte and member and private dining events. • Partner with EC on the culinary dining preferences of the membership. • Learn local vendors, farmers, etc., to continue the strong tradition of locally sourced, quality ingredients. • After observing and understanding member and team member needs, support EC's culinary direction, evaluate and update menus, and deliver new and creative dining concepts and menu options. LEADERSHIP · Takes an active role in shaping kitchen culture under the direction of the Executive Chef. · Take full ownership of trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs. · Responsible for new hire onboarding, ongoing training, evaluating, and supervising personnel, including OSHA and Health Ordinance training requirements. This position maintains proper personnel records including yearly reviews, changes in employment status, and other human resource-related issues. These records will be submitted to the Human Resources Director · Complies with departmental policies, club rules, regulations, and policies set forth in the employee handbook. · Create a fun collaborative work environment while being “hands-on” when necessary but understanding when to step back and lead the team. · Proactive, creative, and flexible when it comes to problem-solving. · Involve the team in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come and participate every day. · Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of exacting standards of appearance, hospitality, service, and cleanliness of the facilities. · Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. · Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these exacting standards. · Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests. · Hold daily/weekly team member briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special Club events are well-conceived and executed. FINANCIAL · Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in' from those contributing to their attainment. · Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Produce variance reports for monthly financial statements. · Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals. · Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation. · Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met. · Create, review and approve product purchase specifications and maintain excellent vendor relationships. CANDIDATE QUALIFICATIONS • Is an effective and enthusiastic leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to The Tree Farm. • Has exceptionally strong culinary credentials, good tenure in previous roles, and most importantly, the ability to consistently define and achieve goals and objectives. • Proficient in MS Office, including Outlook, Word Excel, and other PC programs. • Has strong management skills with verifiable strengths in inspirational, hands-on leadership, financial performance, and people skills. • Has strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; food purchasing functions; garde manger; exposure to pastry and baking; and can perform all functions of the cooks, leading and training by example. • Strong administrative and organizational skills, with the ability to meet tight deadlines & manage multiple food outlets. EDUCATIONAL AND CERTIFICATION QUALIFICATIONS • Has a minimum of 8 years prior culinary management experience at branded chain restaurants, luxury resorts, hotels, and/or clubs. • 3-5 years at Sous Chef - leadership level • Culinary/Hospitality Degree is a plus, not required (Associate or Bachelors) • ACF Certification is a goal, not required for the Senior Sous Chef (CEC level) • Must be certified in food safety.

Job Description The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products. Train and manage kitchen personnel and supervise/coordinate all culinary activities. Responsible for menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Estimate food consumption. Ensure proper equipment operation/maintenance. Conduct periodic inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain back of the house staff. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management Powered by JazzHR pe F0p6KOmG

Job DescriptionDescription: You will work alongside the District Manager to monitor daily kitchen/ front of house activities, develop kitchen/front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Responsibilities Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains new kitchen employees to Warrior Restaurant and kitchen standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs. Sanitation buckets, date and labeling and daily cleaning in the kitchen. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. Strong Leadership and Management skills. Positive attitude and approach. Ability to work under pressure. Self-motivated, creative problem-solving skills. Excellent verbal and written communication skills. Exceptional customer service skills. Requirements: Physical Requirements: Strength: Lift up to 20lbs Posture: Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

Full-time Description You will work alongside the District Manager to monitor daily kitchen/ front of house activities, develop kitchen/front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Responsibilities Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains new kitchen employees to Warrior Restaurant and kitchen standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs. Sanitation buckets, date and labeling and daily cleaning in the kitchen. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. Strong Leadership and Management skills. Positive attitude and approach. Ability to work under pressure. Self-motivated, creative problem-solving skills. Excellent verbal and written communication skills. Exceptional customer service skills. Requirements Physical Requirements: Strength: Lift up to 20lbs Posture: Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

We are hiring an experienced and passionate Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers The perfect candidates will be responsible for the following, among other duties: Project a passion for cuisine and quality that inspire the team, always leading by example Assume full responsibility of all culinary operations of Cassique Clubhouse in the absence of the Chef de Cuisine Collaboration with the Chef team on writing and planning of menus for the restaurants, banquets, holidays, or other special events Provide the training, supervision, and professional development for all kitchen staff, ensuring personal growth and proper execution are achieved Participate in the cooking process from production to execution, working any position necessary Assisting in the team organization, product inventory and kitchen maintenance. Work closely with cooks and stewards to promote a positive, fun yet efficient atmosphere Work closely with the FOH team to encourage learning and staff engagement Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

On Kiawah Island, located just south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island's best offerings and create lifelong memories with family and friends. When you come to Kiawah, you'll know if it's right for you the moment you set foot on the Island. It produces a feeling you can't quite describe but you never want to let go. The Kiawah Island Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at their new and highly-anticipated Beach Club restaurant. The Beach Club is the cornerstone and original amenity of the many spectacular facilities at The Kiawah Island Club. Amid uncommon scenic beauty, The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strive towards one common goal: To be the best private Club in the world. Nationally-acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award-winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Fitting right in with the Club's existing culinary philosophy of “keeping it local”, Lata has a longstanding and outspoken commitment to support local farmers, fishermen and purveyors. The perfect candidates will be responsible for the following, among other duties: - Assume full responsibility of all culinary operations of The Beach Club in the absence of the Executive Chef - Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events - Help provide the training, supervision, and professional development for all kitchen staff - Participate in the cooking process from production to execution, working any position necessary - Provide support for the Culinary Intern Program Qualification Requirements - Minimum 2 years of Sous Chef experience or culinary leadership - Ability to promote and participate in a team environment - Ability to understand written and oral directions and to communicate professionally with others - Degree for Culinary Arts or Training Program preferred, or equivalent college/professional certification or years of experience working under Chefs Kiawah Island Club Offers - A knowledgeable and passionate management team which leads by example - Excellent compensation - The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* - Employee Wellness Program including complimentary gym membership and monetary health incentives - A work/life balance! - Free parking - Employee meals - Complimentary golf at our two world-renowned courses Benefits *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/Dependent care spending account, Wellness Program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. KP is an Equal Opportunity Employer that uses E-Verify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Chartwells K12 EXECUTIVE CHEF III - SPARTANBURG, SC Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit ********************** Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Complies with federal, state and local health and sanitation regulations and department sanitation procedures * Performs other duties as assigned Qualifications: * A.S. or equivalent experience * Three to five years of progressive culinary/kitchen management experience * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * ServSafe certified - highly desirable Apply to Chartwells Schools today! Chartwells Schools 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. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 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 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 for paid time off benefits information.

We are hiring an experienced and passionate Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak centric concept features in-house dry aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers The perfect candidates will be responsible for the following, among other duties: Project a passion for cuisine and quality that inspire the team, always leading by example Assume full responsibility of all culinary operations of Cassique Clubhouse in the absence of the Chef de Cuisine Collaboration with the Chef team on writing and planning of menus for the restaurants, banquets, holidays, or other special events Provide the training, supervision, and professional development for all kitchen staff, ensuring personal growth and proper execution are achieved Participate in the cooking process from production to execution, working any position necessary Assisting in the team organization, product inventory and kitchen maintenance. Work closely with cooks and stewards to promote a positive, fun yet efficient atmosphere Work closely with the FOH team to encourage learning and staff engagement Kiawah Island Club Offers A knowledgeable and passionate management team which leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Free gym membership A complimentary Costco membership In person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. Candidates must be able to lift 50 lbs and be available to work evenings, weekends and holidays. *Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/ Dependent care spending account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.

Job Description On Kiawah Island, located south of Charleston, South Carolina, day breaks across a pristine 10-mile beach, expansive marsh savannahs, ribboning rivers, and some of the most-acclaimed amenities available on the Eastern Seaboard. The Kiawah Island Club delivers a diverse collection of private amenities in distinctive venues. Amid uncommon scenic beauty, Members can savor the Island's best offerings and create lifelong memories with family and friends. When you come to Kiawah, you'll know if it's right for you the moment you set foot on the Island. It produces a feeling you can't quite describe but you never want to let go. The Kiawah Island Club is seeking a talented and experienced individual to join the culinary team as Executive Sous-Chef at their new Beach Club restaurant. The Beach Club is the cornerstone and original amenity of the many spectacular facilities at The Kiawah Island Club. Amid uncommon scenic beauty, The Kiawah Island Club is an exclusive private membership club for property owners with an unmatched collection of amenities and distinctive venues. Our incredible staff strives towards one common goal: To be the best private Club in the world. Nationally-acclaimed chef Mike Lata serves as the consulting chef for the new restaurant and brings his years of expertise to an already talented Club team. Lata is a James Beard Award-winning chef and his restaurants, FIG and The Ordinary, located in downtown Charleston, have garnered national attention and praise. Fitting right in with the Club's existing culinary philosophy of “keeping it local”, Lata has a longstanding and outspoken commitment to support local farmers, fishermen, and purveyors. The perfect candidate will be responsible for the following, among other duties: Assume full responsibility for all culinary operations of The Beach Club in the absence of the Executive Chef and Chefs de Cuisine Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events Help provide the training, supervision, and professional development for all kitchen staff Participate in the cooking process from production to execution, working in any position necessary Provide support for the Culinary Intern Program Qualification Requirements: minimum 2 experience pastry cook or culinary leadership Ability to promote and participate in a team environment Ability to understand written and oral directions and to communicate professionally with others Degree for Culinary Arts or Training Program preferred, or equivalent college/professional certification or years of experience working under Chefs Kiawah Island Club Offers: A knowledgeable and passionate management team that leads by example Excellent compensation The best benefits package including health, vision, dental, short term/long term disability, 401(k) with employer contribution* Employee Wellness Program including complimentary gym membership and monetary health incentives A work/life balance! Free parking Employee meals Complimentary golf at our two world-renowned courses Benefits Benefits are available to full-time employees after a waiting period and include Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/Dependent care spending account, Wellness Program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year. In-person applications are welcome between the hours of 8:30 a.m. and 5:00 p.m. Monday through Friday at 253 Gardeners Circle Suite 210 Kiawah Island, SC 29455. KP is an Equal Opportunity Employer that uses E-Verify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status. All qualified candidates are encouraged to apply.