Sous Chef jobs at Oaks Senior Living - 40 jobs

Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes to create quality food products. Summary of Essential Job Functions * Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen. * Assist the Executive Chef with personnel functions as directed, e.g. interviewing, training, performance evaluations, resolving problems, providing open communication and recommending discipline and/or termination when appropriate. * Train and supervise kitchen staff in the proper preparation of menu items. * Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. * Communicate both verbally and in writing to provide clear direction to staff. * Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with health department regulations. * Adhere to control procedures for cost and quality. * Comply with attendance rules and be available to work on a regular basis. * Perform any other job-related duties as assigned. Abilities Required * Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co- workers with their job duties and be a team player. Thorough knowledge of food products, standard recipes and proper preparation. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 100 lbs. on a continuous schedule. Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an "at will" associate.

Requirements 5+ years of experience in an executive chef or senior culinary leadership role, preferably in a hotel, resort, or high-volume kitchen. Formal culinary training or equivalent professional experience. Strong leadership, communication, and organizational skills. High-pressure, fast-paced kitchen environment Flexible schedule required, including nights, weekends, and holidays In-depth knowledge of global cuisines, food safety standards, and kitchen operations. Proven ability to manage budgets, inventory, and labor effectively. ServSafe certification or equivalent food safety credential required.

ESSENTIAL FUNCTIONS will report to the Sous Chef Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs. Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist Executive Chef in estimating annual food budget Dine at local restaurants to observe the latest trends in food presentation/pricing Monitor outlets during peak periods to oversee production flow and presentation Maintain vacation schedule for proper staffing Report any equipment in need of repair or replacement to Property Operations Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional - up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami's Cultural Foundation by understanding and supporting the Associates and the business. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts Extensive knowledge of menu development, insight into marketing, cost and wage control on Extensive knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast, and make judgments to ensure proper payroll and production control Ability to read, write, speak English to comprehend and communicate job functions Ability to safely operate complex food preparation machinery Ability to work in confined spaces Ability to supervise a large staff and accomplish goals on a timely basis Ability to work in an environment with extreme temperature ranges (hot and cold) Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability is strongly preferred. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Reports to the Banquet Chef. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures. Manage Banquet event orders . Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly Develop new menu concepts. Prepare, test, and cost out new menu items. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs. Review the upcoming days' menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Ensure that kitchen is prepared for the upcoming days' work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Assist in cooking and food preparation as required. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional - up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: N/A SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Assist with the management of the overall kitchen, as requested Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Hotel : Fort Lauderdale Marriott Coral Springs Hotel & Conference Center11775 Heron Bay BlvdCoral Springs, FL 33076Full time Compensation Range : 24.00 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service , Perseverance, Inclusion, Respect, Innovation , and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning - 40% of our management hires are internal promotions! Invest in Your Future - 401(k) plan with company match. Comprehensive Health Coverage - Medical, dental, and vision insurance options. Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste. Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction. Assist in menu creation to deliver innovation while aligning with productivity and cost goals. Ensure all storage and prep areas meet health code requirements and cleanliness standards. Participate in special projects to improve kitchen operations and elevate culinary excellence. What We Are Looking For: 3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence. Supervisory experience preferred - You can lead a line and guide a team with confidence. Culinary certification preferred - You've got a solid culinary foundation and a desire to grow. ServSafe Certification required - Safety is always on the menu. Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning. Physically capable - You're ready to meet the physical demands of a dynamic kitchen environment. What Atrium Leadership Looks Like: Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar. Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities. Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive. Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork. Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. Why Atrium? Hear it from Thomas E. “What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to.” ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************

Hotel : Fort Lauderdale Marriott Coral Springs Hotel & Conference Center 11775 Heron Bay Blvd Coral Springs, FL 33076 Full time Compensation Range : 24.00 _Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors._ **What's in it for you?** The **Atrium SPIRIT** is a belief in the power of **_Service_** _,_ **_Perseverance_** _,_ **_Inclusion_** _,_ **_Respect_** _,_ **_Innovation_** , and **_Teamwork_** to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. + **Career Growth & Learning** - 40% of our management hires are internal promotions! + **Invest in Your Future** - 401(k) plan with company match. + **Comprehensive Health Coverag** **e** - Medical, dental, and vision insurance options. + **Paid Time Off & Vacation** - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations + **Perks That Fit Your Life** - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. + **Purpose & Impact** - Make a difference through Atrium's community service and volunteer programs. **Job Description** **What You Will Do:** + Support the Executive Chef in leading, training, and scheduling a high-performing kitchen team. + Prepare and present meals that meet Atrium's high standards of quality, consistency, and taste. + Monitor performance and production flow, stepping in to maintain top-tier results and guest satisfaction. + Assist in menu creation to deliver innovation while aligning with productivity and cost goals. + Ensure all storage and prep areas meet health code requirements and cleanliness standards. + Participate in special projects to improve kitchen operations and elevate culinary excellence. **What We Are Looking For:** + 3+ years of culinary experience - You bring hands-on kitchen know-how and a steady leadership presence. + Supervisory experience preferred - You can lead a line and guide a team with confidence. + Culinary certification preferred - You've got a solid culinary foundation and a desire to grow. + ServSafe Certification required - Safety is always on the menu. + Strong knowledge of food prep, recipes, and costing - Because great food starts with great planning. + Physically capable - You're ready to meet the physical demands of a dynamic kitchen environment. **What Atrium Leadership Looks Like:** + Accountable Achiever: You own your results, meet goals with integrity, and inspire others to raise the bar. + Agile Thinker: You stay sharp, adapt quickly, and turn challenges into opportunities. + Talent Curator: You recognize potential, grow future leaders, and create an environment where people thrive. + Transparent Leader: You foster trust by being open, honest, and clear-no guesswork, just teamwork. + Leading with SPIRIT: You bring our core values to life: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork. **Why Atrium?** Hear it from Thomas E. "What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to." ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************ Atrium Hospitality is now one of the largest hotel management companies in the United States and we're still growing. As a result of our growth, we are always looking for great talent to join our organization. As owners and managers, we are responsible for the positive experiences of our guests and associates, and we strive to bring to life a culture that promotes the five simple values that drive our business: **Service** We deliver the best guest experience possible. We are a home away from home for our guests, and we are charged with making them feel safe and welcome. **Perseverance** We will be better today than we were yesterday. **Inclusion** We are committed to the equitable treatment of all associates as well as equal access to opportunities and resources for all, at every level of the organization. **Respect** We treat others the way we would like to be treated. **Innovation** We strive to develop, share and implement new thoughts, ideas and methods that improve our company, our operations and the guest and associate experience. **Teamwork** Our associates are our family, and we provide them the resources and support needed to produce the best work environment possible. In addition to our core values, we believe that being a responsible community partner is a defining characteristic of the Atrium Hospitality culture, including supporting a range of civic and community activities. We pride ourselves on four impactful pillars that support our associates, our communities and our future: Wellness, Embracing those with Disabilities, Sustainability, and Education. When a candidate makes the decision to join Atrium Hospitality, they are entrusting the very engaged and invested leaders of this great organization to support, encourage, coach, develop and inspire excellence in them. This leadership responsibility is a critical one, accepted with the pride and gravity it deserves. We recognize that when we do this well, we reap the rewards of a productive and engaged team; it is key to the success of Atrium Hospitality. The voices and opinions of our associates truly matter. We encourage, welcome, expect and act upon their input to help us make decisions that are in the best interest of our teams and the continued growth and sustainability of the organization. **Come grow with us!**

**Why us?** Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality. **Job Overview** Plan, manage, and lead the kitchen team in the procurement, production, preparation, and presentation of all food for the restaurant. Responsible for the creative direction, operational execution, food quality, labor and food cost control, and development of a team-oriented, professional kitchen culture. Works closely with the Executive Chef and front-of-house leadership to ensure consistency, compliance, and guest satisfaction. **Responsibilities** + Manage daily kitchen operations including prep, service, cleaning, scheduling, and compliance with food safety standards. + Develop, maintain, and refine menus with a focus on seasonality, creativity, quality, and profitability. + Oversee back-of-house financial performance: manage labor and food costs, track waste, control ordering, and conduct inventory procedures. + Train and develop Sous Chefs, Line Cooks, and Prep Cooks in culinary techniques, organization, food safety, and efficiency. + Monitor food preparation and taste dishes to ensure standards are met prior to service. + Enforce sanitation, cleanliness, and proper food handling standards at all times. + Support and model a positive, respectful, and collaborative work environment. + Collaborate with Executive Chef and FOH leadership to ensure smooth service execution and extraordinary guest experiences. + Assist with recruitment, hiring, onboarding, and performance evaluations for BOH associates. + Respond promptly and professionally to staff concerns, guest feedback, and operational needs. + Promote continuous improvement in efficiency, product quality, and service standards. **OTHER RESPONSIBILITIES** + All other duties as assigned, requested or deemed necessary by management. **SUPERVISORY DUTIES** + 5 - 50 associates (varies by property, outlet size, and season) **BEHAVIORAL FOCUS** At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system). **Qualifications** **Education/Formal Training** + High school diploma or equivalent required. + A culinary degree or equivalent professional experience is preferred. + ServSafe Manager certification required. **Qualifications** + Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen. + Demonstrated success in food and labor cost management, inventory control, and P&L performance. + Must meet state and federal requirements for handling food and supervising kitchens. **Knowledge/Skills** + Proficiency in a wide range of cooking techniques (e.g., sauté, grill, roasting, butchery, sauces). + Ability to create prep lists, schedules, ordering systems, and cost analysis. + Familiarity with kitchen inventory practices and ordering systems. + Proficiency with spreadsheets and restaurant management software for labor and inventory. + Ability to communicate clearly, respectfully, and effectively with staff and leadership. + Strong leadership, training, and team development skills. **Physical Demands** The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Ability to lift, push, pull, and carry up to 50 lbs. regularly. + Frequent bending, kneeling, reaching, and handling during prep and service. + Mobility - full range of mobility with ability to travel up to 300 feet regularly during the shift. + Continuous standing and walking throughout the shift, particularly during service. + Ability to hear and respond to staff and operational cues in a noisy kitchen environment. + Ability to taste and evaluate food for quality standards. + Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure environment. **Environment** + Physically strenuous - prolonged standing, walking, lifting, and carrying throughout the shift. Exposure to high heat from kitchen equipment and cold from refrigeration/freezer units. **Benefits** When you join our family as a full-time team member, you're not just starting a job - you're unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts,freedaily meal, tuition reimbursement, and so much more. We're here to support you, both at work and beyond! **ID:** _2026-29999_ **Position Type:** _Regular Full-Time_ **Property** **:** _One Ocean Resort and Spa_ **Outlet:** _Restaurant_ **Category:** _Culinary_ **_Address_** **:** _1 Ocean Blvd_ **_City_** **:** _Atlantic Beach_ **_State_** **:** _Florida_ EOE Protected Veterans/Disability

Why us? Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality. Job Overview Plan, manage, and lead the kitchen team in the procurement, production, preparation, and presentation of all food for the restaurant. Responsible for the creative direction, operational execution, food quality, labor and food cost control, and development of a team-oriented, professional kitchen culture. Works closely with the Executive Chef and front-of-house leadership to ensure consistency, compliance, and guest satisfaction. Responsibilities + Manage daily kitchen operations including prep, service, cleaning, scheduling, and compliance with food safety standards. + Develop, maintain, and refine menus with a focus on seasonality, creativity, quality, and profitability. + Oversee back-of-house financial performance: manage labor and food costs, track waste, control ordering, and conduct inventory procedures. + Train and develop Sous Chefs, Line Cooks, and Prep Cooks in culinary techniques, organization, food safety, and efficiency. + Monitor food preparation and taste dishes to ensure standards are met prior to service. + Enforce sanitation, cleanliness, and proper food handling standards at all times. + Support and model a positive, respectful, and collaborative work environment. + Collaborate with Executive Chef and FOH leadership to ensure smooth service execution and extraordinary guest experiences. + Assist with recruitment, hiring, onboarding, and performance evaluations for BOH associates. + Respond promptly and professionally to staff concerns, guest feedback, and operational needs. + Promote continuous improvement in efficiency, product quality, and service standards. OTHER RESPONSIBILITIES + All other duties as assigned, requested or deemed necessary by management. SUPERVISORY DUTIES + 5 - 50 associates (varies by property, outlet size, and season) BEHAVIORAL FOCUS At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system). Qualifications Education/Formal Training + High school diploma or equivalent required. + A culinary degree or equivalent professional experience is preferred. + ServSafe Manager certification required. Qualifications + Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen. + Demonstrated success in food and labor cost management, inventory control, and P&L performance. + Must meet state and federal requirements for handling food and supervising kitchens. Knowledge/Skills + Proficiency in a wide range of cooking techniques (e.g., sauté, grill, roasting, butchery, sauces). + Ability to create prep lists, schedules, ordering systems, and cost analysis. + Familiarity with kitchen inventory practices and ordering systems. + Proficiency with spreadsheets and restaurant management software for labor and inventory. + Ability to communicate clearly, respectfully, and effectively with staff and leadership. + Strong leadership, training, and team development skills. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Ability to lift, push, pull, and carry up to 50 lbs. regularly. + Frequent bending, kneeling, reaching, and handling during prep and service. + Mobility - full range of mobility with ability to travel up to 300 feet regularly during the shift. + Continuous standing and walking throughout the shift, particularly during service. + Ability to hear and respond to staff and operational cues in a noisy kitchen environment. + Ability to taste and evaluate food for quality standards. + Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure environment. Environment + Physically strenuous - prolonged standing, walking, lifting, and carrying throughout the shift. Exposure to high heat from kitchen equipment and cold from refrigeration/freezer units. Benefits When you join our family as a full-time team member, you're not just starting a job - you're unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts,freedaily meal, tuition reimbursement, and so much more. We're here to support you, both at work and beyond! ID: _2026-29999_ Position Type: _Regular Full-Time_ Property : _One Ocean Resort and Spa_ Outlet: _Restaurant_ Category: _Culinary_ _Address_ : _1 Ocean Blvd_ _City_ : _Atlantic Beach_ _State_ : _Florida_ EOE Protected Veterans/Disability

Westminster Palms Full-Time Sous Chef Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Communities. 1. Manage the kitchen operations in the absence of the Chef. 2. Supervise all activities in the kitchen(s). 3. Assist the Chef with daily food preparation and production by following standardized recipes. 4. Ensure recipe compliance, proper record keeping and food quality. 5. Assist in the preparation of soups, sauces and gravies. 6. Responsible for kitchen staff compliance with sanitation and food safety standards. 7. Monitor the proper operation of the kitchen equipment and report any equipment failures to the Chef or Director. The above position description is not to be construed as a complete listing of the assignments and responsibilities assigned to any employee; nor are such assignments restricted to those precisely listed in the description. This position description may change from time to time as the needs of the organization change. Education: 2-Year Accredited Culinary Degree or College Degree in a related subject required; Specialized certification/degree at an approved culinary school; and 3 years similar experience in a high volume, hospitality oriented and customer service focused environment. Serv Safe certification required or ability to obtain certification within 90 days of date of hire. Experience: Proficiency with computer programs including Microsoft Office. Proficiency with data-base types of menu systems for menu forecasting, menu building and recipe creation. Supervisory Leadership. Requirements: Ability to hold effective meetings. Ability to learn computer programs as defined by Westminster Communities of Florida. Ability to work as a member of the dining services management team. EOE, DFWP - “We honor those who have served.” Applicants can learn more about Florida background screening requirements at ********************************** Experience Preferred 3 year(s): 3 years similar experience in a high volume, hospitality oriented and customer service focused environment. Education Required Associate Degree or better Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

TYPICALLY REPORTS TO: Executive Chef STATUS: Full-time Hourly PRINCIPAL FUNCTION: is responsible for assisting the Executive Chef in preparing a variety of food items. ESSENTIAL RESPONSIBILITIES: Receive all food, supplies, and materials and place in proper storage. Check incoming merchandise against order sheets for correct weight count, quality, and specification. Prepare vegetables, cold meats and seafood. Prepare an extensive variety of cold food items utilizing standardized recipes and portion foods as specified. Wash and clean all utensils, preparation equipment and counters required for production in the pantry area. Ensure sanitation standards are maintained. Carve and slice meats and cheese. Portion and arrange food on serving dishes. Prepare fruit or seafood cocktails and hors d'oeuvres. Measure and mix ingredients to make salad dressings, cocktail sauces, gelatin salads, and cold desserts, following recipes. Make sandwiches to order, brew tea and coffee, and prepare breakfast and dessert fruit. Portion fruit sauces and juices. Distribute food to waiters/waitresses to serve to customers. Ensure compliance with all applicable health and safety regulations. Perform other related duties, tasks and responsibilities as required from time to time. QUALIFICATIONS/SKILLS: Required: Must be able to perform simple mathematical calculations and follow directions for equipment and recipe production. Ability to participate in a team environment. Ability to understand written and oral direction. Preferred: Six months' kitchen experience, such as, a dishwasher or as a helper, with time spent on rotation, preparation and handling food.

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: Experience in cooking for large groups. Certificate in food preparations training preferred. Desire to work with older adults. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age. Must have a satisfactory criminal history check. Must have physical exam by a licensed physician. Must have a negative drug screen. Must be able to react in an emergency situation. Primary Responsibilities: Food and Inventory Identify and report food and supplies needed for the next week's menus. Assist in the receiving, rotation, and storage of products. Adhere to budgetary guidelines. Food Preparation and Dining Service Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. The Sous Chef will deliver quality meals, snacks, special diets as directed by the community. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service. Ensure that food is delivered on time and in a pleasant manner. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the monthly resident Food Service Committee meeting. Notify Regional Food Service Director of any malfunctioning kitchen equipment or appliances. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain a clean, organized, and safe kitchen environment. Ensure proper storage and handling of food in accordance with infection control standards. Maintain CPR & First Aid certification. Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

The Kiawah Island Club is seeking a talented and motivated Pastry Sous Chef to join our award-winning culinary team at the B-Liner at The Beach Club. This role is ideal for a passionate pastry professional who thrives in a creative, high-performance environment and is eager to contribute to the exceptional dining experiences our members expect. Key Responsibilities: * Assist the Executive Pastry Chef in the daily operation and production of all pastry, bakery, and dessert offerings across multiple outlets. * Lead and inspire a team of pastry cooks, ensuring consistent quality, presentation, and taste in all creations. * Develop and execute seasonal dessert menus, plated presentations, amenity programs, and specialty items for events and club functions. * Maintain high standards of cleanliness, organization, and food safety in all pastry areas. * Support training and mentoring of pastry staff, fostering a culture of growth and creativity. * Monitor inventory levels and assist in ordering, cost control, and proper storage of ingredients. Requirements: * Minimum 3 years of pastry experience in a fine dining or luxury hospitality environment, with at least 1 year in a supervisory or leadership role. * Formal culinary or pastry education preferred. * Strong knowledge of pastry techniques, including laminated doughs, chocolate work, plated desserts, and breads. * A keen eye for detail, artistry in presentation, and dedication to quality and consistency. * Ability to multitask and remain calm under pressure in a fast-paced kitchen. Why Join Us? At the Kiawah Island Club, you'll work with some of the region's top culinary talent in a supportive and dynamic atmosphere. We offer competitive pay, excellent benefits, and opportunities for advancement within a world-class private club setting. 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 Benefits 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. * Benefits are available to full-time employees after a short trial 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.

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community's dining standards and member expectations. 2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork. 3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal. 4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals. 5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines. 6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations. 7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef. 8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals. 9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service. Requirements QUALIFICATIONS: 1. Extensive experience as an Executive Chef or senior culinary leader. 2. Advanced knowledge of culinary techniques and menu development. 3. Strong leadership, communication, and team-management skills. 4. Proven ability to manage operations, inventory, costs, and safety standards. 5. Culinary degree or advanced certification preferred. Salary Description $30-$35/hour

Job DescriptionDescription: 1. Lead the strategic planning, development, and execution of all menus, ensuring offerings are creative, seasonal, cost-effective, and aligned with the community's dining standards and member expectations. 2. Direct, supervise, and inspire the entire culinary team, establishing clear performance standards, ensuring strict adherence to recipes and presentation guidelines, and cultivating a culture of excellence, consistency, and teamwork. 3. Oversee all aspects of food production, ensuring dishes are prepared efficiently, consistently, and to exact specifications while maintaining the highest standards of flavor, quality, and visual appeal. 4. Manage all kitchen operational needs, including forecasting, monitoring, and maintaining inventory levels; overseeing procurement; and ensuring cost controls are in place to meet budgetary goals. 5. Ensure the kitchen environment meets or exceeds all health, safety, and sanitation regulations, implementing systems for cleanliness, organization, food safety, and compliance with local and state guidelines. 6. Champion training, development, and mentorship for all kitchen staff, creating opportunities for skill growth, professional advancement, and cross-training across culinary stations. 7. Serve as the culinary leader and departmental representative, collaborating with management, attending leadership meetings, and overseeing all executive-level culinary decisions; fully owning the responsibilities typically assigned to the Head Chef. 8. Drive continuous improvement and innovation, regularly evaluating operational efficiency, member feedback, and industry trends to elevate the dining experience and support long-term culinary goals. 9. Foster positive relationships with members, guests, and staff, ensuring the dining program reflects hospitality, care, and a commitment to exceptional service. Requirements: QUALIFICATIONS: 1. Extensive experience as an Executive Chef or senior culinary leader. 2. Advanced knowledge of culinary techniques and menu development. 3. Strong leadership, communication, and team-management skills. 4. Proven ability to manage operations, inventory, costs, and safety standards. 5. Culinary degree or advanced certification preferred.

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. Join the Discovery family, where quality and service are at the heart of everything we do! This role will be located at one of Discovery Land Company's locations: Atlantic Fields, set outside of West Palm Beach, Florida. Atlantic Fields is seeking a Chef de Partie to join the Food and Beverage Culinary Department. The Chef de Partie will be involved in the success of our restaurant outlets, bringing extensive experience and passionate mindset about food, beverage, and the art of hospitality. The Chef de Partie will lead by example for all other cooks in the kitchen team, and oversee duties of the rest of the kitchen team. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement. Ability to organize and lead a team of cooks by assigning specific duties. Responsible for the quality of all food items prepared in the kitchen and ensures standard recipes are being followed on a consistent basis. Consistently checks food for taste, temperature and visual appeal. Ensuring all dishes are uniform on your station and that established portion sizes are adhered to as per the specifications set out by culinary leadership. Ensure cooks work in accordance to health and sanitation standards including ensuring all products are properly labeled and dated. All government, safety, health, and security standards are complied through the department at all times. Maintains maintenance of all equipment located in the area he/she supervises. Notifies management as necessary. Maintains a clean and well-groomed appearance, in compliance with departmental and company dress code standards. Any other duties as assigned. Qualifications Minimum 4 years of full-service restaurant experience as a lead Line Cook or relevant position strongly preferred. Culinary Degree/Certification(s) or relevant on job experience recommended. Advanced knife skill set. Farm-to-table experience highly preferred. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to work a flexible schedule, including evenings, weekends, and holidays, and a shift greater than eight (8) hours in length. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Benefits Competitive Pay Medical, Dental, and Vision Benefits (Full-Time Year Round Only) 401k Contribution (Full-Time Year Round Only) Paid Time Off and Paid Holidays (Full-Time Year Round Only) Employee Meals, Referral Incentives, and Recognition Programs Holiday Pay Professional development and upward mobility opportunities Work-Family Culture This position is not eligible for immigration sponsorship. Applicants must be legally authorized to work in the U.S. for any employer and we are unable to sponsor or take over sponsorship of employment visas at this time.” About Us Atlantic Fields combines the elegance of “Old Florida” with a carefree ambiance. Atlantic Fields is settled in the heart of Hobe Sound, Florida, and will offer its members the convenience and fun South Florida has to offer, while maintaining the properties rich historic background. Atlantic Fields will offer an intimate community spanning 1,500 acres and is proud to offer its members a Tom Fazio golf course, ocean adventures, an equestrian facility, on-site restaurants, wellness facilities, and more! Our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities to provide the highest level of guest service and be a part of creating memorable experiences. For more information about the project - please visit ************************************** Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company - please visit ******************************

Overview: This position is responsible for the overall budget and leadership of the culinary staff for the multiple venues providing the strategy, direction and oversight of all back-of-the-house operations, menu development and foods served in all restaurants, banquets, room service, lounges, The Estate at Kingsmill, offsite locations and employee cafeteria. Responsibilities: Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas. Coordinate all training activities for kitchen, bakery and other production and service employees including the identification and analysis of training needs and the design and implementation of programs to address those deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications of product, recipe tasting and menu development. Oversees purchasing and storage of food products for the property Ensures the cleanliness and quality of all kitchen areas follow health and safety regulations governing food service Responds to inquiries and is the point of contact for the Health Department Interviews, selects, trains, coaches, evaluates and promotes all back-of-the-house Food and Beverage employees Oversees scheduling, labor cost and food cost for direct reports Oversees apprenticeship and externship programs Provides management with Food and Beverage reports Addresses employee relations issues utilizing Human Resources as necessary Works with Event Management, front-of-the-house managers and other departments to ensure outstanding guest service Oversees monthly inventory and high value inventory control minimizing food waste through rotating products Supports the Company's “healthy and sustainable foods” initiatives Stays current in the culinary field and trains chefs and other kitchen staff; assists direct reports in hiring, training and evaluation of all kitchen staff Prepares budget based on developing accurate daily forecast of meals to be served; keeps the GM and Accounting Manager updated regarding fluctuations from anticipated business levels Prepares and oversees the preparation of special meals for VIP guests; fills in as chef as needed Serves as the property Safety Coordinator for all Food and Beverage back-of-the-house employees Performs other duties as assigned Qualifications: Possess professional appearance as a property leader Ability to teach cooking to others Ability to develop department strategies and manage a complicated budgeting and forecasting process and manage day-to-day food expenses and labor to company standards Ability to design recipes and menus appropriate to different Food and Beverage outlets Ability to stand for 8-10 hours in a hot environment Ability to lift, push, pull and carry a minimum of 25 pounds Knowledge in Health Department requirements for maintaining thorough cleanliness and sanitation of work areas Extensive knowledge of a variety of different types of cuisine Must have excellent written and oral communication skills Associates degree in Culinary Arts or equivalent work experience in a professional kitchen VA Food Handler Card or be able to obtain within 30 days of hire 5+ years' experience as Executive Sous Chef or as an Executive Chef at a restaurant or small property Previous experience managing multiple kitchens as well as managing kitchen for large banquet operations Ability to work days, nights, weekends, holidays

Join the winning team at Home Team BBQ! With top-of-the-industry rates, amazing benefits, and award-winning cuisine; let us show you why Home Team is the place to be! Seeking candidates who have flexible availability. Some of our benefits include: Company paid medical insurance premiums Vision, Dental, and Voluntary Life Insurance Restaurant Comp Tab 401k program with employer match Quarterly profit-sharing program Paid-time off as well as employer paid sick time, bereavement, and parental leave. Job Description: Sous Chefs report to the Culinary Operations team and Executive Chef of their outlet, manage daily kitchen operations, supervise hourly kitchen employees, and manage quality control measures regarding food quality and costs. The Sous oversees the Back of House in its entirety during their shifts, with oversight and responsibility including but not limited to labor management, corrective action, evaluating food quality in line with company standards, and maintaining flow of service. This job and its specific tasks remain constant in the presence or attendance of Executive Chef or a member of the Culinary Operations team. Duties and Responsibilities: Adhere to policies and procedures as set forth by the organization and ensure their practice throughout staff Supervision of employees via display of a positive attitude and maintenance of a high level of motivation. Encourage positive employee morale through frequent discussions, job training and a consistent and impartial system of discipline. Lead by example and arrive to work on time and prepared for the shift Consistently deliver the highest quality of service via maintenance of food quality and standards of preparation. Report all feedback / issues via manager logs and in-person communication with your team members Ensure communication between kitchen, FOH management, servers and guests is calm, clear and concise to provide smooth, well-coordinated service. Assist in the development of menus and meal planning. Attend pre-meal meetings to give all pertinent information regarding menu items and assist in ongoing staff education (i.e. preparation methods, ingredients and available alternatives). Maintain inventory and ordering necessary to operate menu on daily basis Maintain a neat and organized station, side station and overall kitchen work areas, including management of weekly or daily cleaning tasks to the standards of Home Team BBQ Demonstrate adequate organizational skills having the ability to handle several tasks at once Work as a part of a multi-unit team displayed through the cooperation, flexibility and attitude. Have efficient work practices that reduce waste and control costs Practice our core values of respect, encouragement, community and gratitude towards all staff and guests. Shift Responsibilities Opening Chef: Actively manages AM Prep Cooks, AM Line Cooks, and AM Dish team. Creates Daily Specials and has them to Opening FOH manager by 10 am. Ensures prep list is complete, any orders include correct product to company specifications/standards and are properly put away, back line is clean, and daily management log is completed prior to leaving for the day. Mid Chef: Actively manages AM Line Cooks, Smoker and runs Expo for Lunch service. Completes Daily order guide and places any necessary Orders. Food quality and timeliness in accordance with company standards and practices should be the main focus, all while managing hourly labor. Checks out AM line cooks before they leave to ensure a smooth transition into dinner. Fills out next day's prep list, inserts any notes from Lunch Service into management log and makes sure PM team is set up for service before leaving for the day. Closing Chef: Actively manages PM Line Cooks, PM Prep Cooks, and PM Dish team and runs Expo for Dinner Service. Food quality and timeliness should be the main focus, all while managing hourly labor. Responsible for leading the closing of the kitchen. Completes Daily Cleaning Log, Sets Late Night Menu, Finishes Executive Chef Log and double checks Produce Order Prior to leaving. Knowledge, Skills, and Abilities: At least 5 years' experience as a chef/line cook Serve Safe Certified Positive attitudes and disposition are a must. You must be able to confidently and professionally engage staff and management. The ability to read and interpret documents such as safety, operating and maintenance instructions, policy and procedure manual as well as the ability to write routine reports and correspondence. Always provide the highest level of guest satisfaction. Able to resolve guest issues delicately and to their satisfaction. This position involves supervision of culinary staff; therefore, you must be able to show leadership and confidence to other employees. Ability to add, subtract, multiply and divide all units of measure. Computer proficiency in Word and Excel and ability to learn and become proficient with the company's POS system Physicality Requirements: 100% -- Effectively communicate in English (bilingual in Spanish is a plus) 95%--Stands during shift. 75%--Reaches, bends, and stoops frequently. 5%-- Seated for completing administrative responsibilities and meetings. Ability to lift a minimum of 40 lbs. The ability to carry and transport heavy trays and equipment. Must be in good general health and demonstrate stability. Must be able to cope with mental and emotional stress of the position which includes adherence to time restraints. Position is subject to inside environmental conditions but may be exposed to cleaning chemicals and extreme heat.

Join the winning team at Home Team BBQ! With top-of-the-industry rates, amazing benefits, and award-winning cuisine; let us show you why Home Team is the place to be! Seeking candidates who have flexible availability. Some of our benefits include: Company paid medical insurance premiums Vision, Dental, and Voluntary Life Insurance Restaurant Comp Tab 401k program with employer match Quarterly profit-sharing program Paid-time off as well as employer paid sick time, bereavement, and parental leave. Job Description: Sous Chefs report to the Culinary Operations team and Executive Chef of their outlet, manage daily kitchen operations, supervise hourly kitchen employees, and manage quality control measures regarding food quality and costs. The Sous oversees the Back of House in its entirety during their shifts, with oversight and responsibility including but not limited to labor management, corrective action, evaluating food quality in line with company standards, and maintaining flow of service. This job and its specific tasks remain constant in the presence or attendance of Executive Chef or a member of the Culinary Operations team. Duties and Responsibilities: Adhere to policies and procedures as set forth by the organization and ensure their practice throughout staff Supervision of employees via display of a positive attitude and maintenance of a high level of motivation. Encourage positive employee morale through frequent discussions, job training and a consistent and impartial system of discipline. Lead by example and arrive to work on time and prepared for the shift Consistently deliver the highest quality of service via maintenance of food quality and standards of preparation. Report all feedback / issues via manager logs and in-person communication with your team members Ensure communication between kitchen, FOH management, servers and guests is calm, clear and concise to provide smooth, well-coordinated service. Assist in the development of menus and meal planning. Attend pre-meal meetings to give all pertinent information regarding menu items and assist in ongoing staff education (i.e. preparation methods, ingredients and available alternatives). Maintain inventory and ordering necessary to operate menu on daily basis Maintain a neat and organized station, side station and overall kitchen work areas, including management of weekly or daily cleaning tasks to the standards of Home Team BBQ Demonstrate adequate organizational skills having the ability to handle several tasks at once Work as a part of a multi-unit team displayed through the cooperation, flexibility and attitude. Have efficient work practices that reduce waste and control costs Practice our core values of respect, encouragement, community and gratitude towards all staff and guests. Shift Responsibilities Opening Chef: Actively manages AM Prep Cooks, AM Line Cooks, and AM Dish team. Creates Daily Specials and has them to Opening FOH manager by 10 am. Ensures prep list is complete, any orders include correct product to company specifications/standards and are properly put away, back line is clean, and daily management log is completed prior to leaving for the day. Mid Chef: Actively manages AM Line Cooks, Smoker and runs Expo for Lunch service. Completes Daily order guide and places any necessary Orders. Food quality and timeliness in accordance with company standards and practices should be the main focus, all while managing hourly labor. Checks out AM line cooks before they leave to ensure a smooth transition into dinner. Fills out next day's prep list, inserts any notes from Lunch Service into management log and makes sure PM team is set up for service before leaving for the day. Closing Chef: Actively manages PM Line Cooks, PM Prep Cooks, and PM Dish team and runs Expo for Dinner Service. Food quality and timeliness should be the main focus, all while managing hourly labor. Responsible for leading the closing of the kitchen. Completes Daily Cleaning Log, Sets Late Night Menu, Finishes Executive Chef Log and double checks Produce Order Prior to leaving. Knowledge, Skills, and Abilities: At least 5 years' experience as a chef/line cook Serve Safe Certified Positive attitudes and disposition are a must. You must be able to confidently and professionally engage staff and management. The ability to read and interpret documents such as safety, operating and maintenance instructions, policy and procedure manual as well as the ability to write routine reports and correspondence. Always provide the highest level of guest satisfaction. Able to resolve guest issues delicately and to their satisfaction. This position involves supervision of culinary staff; therefore, you must be able to show leadership and confidence to other employees. Ability to add, subtract, multiply and divide all units of measure. Computer proficiency in Word and Excel and ability to learn and become proficient with the company's POS system Physicality Requirements: 100% -- Effectively communicate in English (bilingual in Spanish is a plus) 95%--Stands during shift. 75%--Reaches, bends, and stoops frequently. 5%-- Seated for completing administrative responsibilities and meetings. Ability to lift a minimum of 40 lbs. The ability to carry and transport heavy trays and equipment. Must be in good general health and demonstrate stability. Must be able to cope with mental and emotional stress of the position which includes adherence to time restraints. Position is subject to inside environmental conditions but may be exposed to cleaning chemicals and extreme heat.