Chef De Partie jobs at Rane (risk Assistance Network + Exchange) - 15 jobs

Job Description Plan, prep, set up and provide quality service in all areas of production to include all food produced for Breakfast and Lunch Buffet. Oversee the flow of production of all production for breakfast, lunch, and dinner service. Responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups, or whatever needed, when asked. Ensure the set up for lunch buffet, brunch, and promotional events is correct, and chaffers and or equipment are lit on time. Monitor all mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Creation of daily specials, lunch buffet menus, and brunch menus are to be completed with ordering information timely. Maintain and contribute to a positive work environment. Assist in the controlling food and labor cost. Abilities Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. Oral Expression - The ability to communicate information and ideas in speaking so others will understand. Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks with minimum follow up. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of restaurant hours of operation. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to direct, manage and motivate a team. Ability to contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed. Ability to motivate kitchen staff and maintain a cohesive team. Ability to energize and work with front of house staff in order to reach service excellence. Ability to use all senses to ensure quality standards are met. Ability to communicate in English with guest, co-workers and management to their understanding. Ability to compute basic mathematical calculations. Ability to work all stations in all kitchens with minimum defects. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks with minimum follow up. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of restaurant hours of operation. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to direct, manage and motivate a team. Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Ability to learn full working knowledge of all menus and stations. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Full-time Description Baumhower's Victory Grille Chef - $55k - $70k + BONUS!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $55k - $70k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $55,000.00 - $70,000.00 per year Work Location: In person Salary Description $55k - $70k + BONUS

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualified standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $75,000-$83,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 17, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensure event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees, responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures for kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Other duties and responsibilities as assigned. Qualifications Education & Experience: Minimum of 3-5 years of kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills Ability to positively develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative, solid decision maker Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Skills & Competencies: Strong interpersonal and communication skills Excellent organizational skills and attention to detail Ability to work independently and as part of a team Proficiency in Microsoft Office Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from our Executive Chef. Botanic is a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: · Sanitize and maintain kitchen, equipment, utensils, and service and eating areas · Maintain personal hygiene in compliance with applicable rules, regulations, and laws · Prepares and produces a wide variety of crepes · Monitors, replenishes all kitchen production items using proper rotation procedures Qualifications/Skills: · Ability to stand and/or walk continuously performs essential functions for an extended period of time · Active Listening - Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupting at inappropriate times · High School Diploma or equivalent or culinary training · Pay rate of $12-17/hour dependent on experience Work schedule Day shift Night shift Weekend availability

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualified standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $75,000-$83,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 17, 2026. About the Venue The Arthur R. Outlaw Mobile Convention Center anchors lively downtown Mobile, Alabama, a city that offers world-class accommodations, retail shops, restaurants, museums, parks and art galleries. The 317,000-square-foot facility features 16 meeting rooms, two ballrooms and two exhibit halls that total 100,000 square feet. Covered walkways and crosswalks to nearby hotels give attendees the ultimate in convenience, with downtown dining, nightlife, shopping and sightseeing just minutes away. Winner of numerous architectural awards, the Mobile Convention Center takes full advantage of an exclusive waterfront setting. The striking exterior incorporates outdoor terraces on three sides of the venue, while the expansive windows - more than 45,000 square feet of exterior glass - afford magnificent views of the historic Mobile River from three levels. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensure event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees, responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures for kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Other duties and responsibilities as assigned. Qualifications Education & Experience: Minimum of 3-5 years of kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills Ability to positively develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative, solid decision maker Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Skills & Competencies: Strong interpersonal and communication skills Excellent organizational skills and attention to detail Ability to work independently and as part of a team Proficiency in Microsoft Office Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from our Executive Chef. Botanic is a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: · Sanitize and maintain kitchen, equipment, utensils, and service and eating areas · Maintain personal hygiene in compliance with applicable rules, regulations, and laws · Prepares and produces a wide variety of bakery products · Monitors, replenishes all kitchen production items using proper rotation procedures · Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, meats, sauces, cheeses or salad dressings, and bakery items · Responsible for supervision of an assigned staff, either directly or through lead personnel Qualifications/Skills: · Ability to stand and/or walk continuously performs essential functions for an extended period of time · Minimum 5 years restaurant culinary and/or baking experience required Gluten Free baking experience preferred. · Active Listening - Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupting at inappropriate times · High School Diploma or equivalent or culinary training · Pay rate of $17-$19/hour dependent on experience

The Executive Chef will lead the culinary operations at The Laurel Hotel & Spa and its signature rooftop venue, Walt's On The Roof. As the creative and operational head of these flagship properties, the Executive Chef is responsible for upholding the standards of a AAA Five Diamond hotel, while also mentoring future leaders of the hospitality industry through collaboration with Auburn University's Tony & Libba Rane Culinary Science Center. This role demands a visionary culinarian, a disciplined operator, and an inspiring leader-someone who can balance fine dining execution with volume efficiency, and who thrives in both luxury service environments and educational partnerships. Key Responsibilities: Provide visionary leadership and hands-on direction for all kitchen operations, including rooftop and in-room dining, banquet events, and culinary programming. Develop innovative, seasonal, and locally inspired menus that reflect the sophistication of The Laurel and the modern appeal of Walt's On The Roof. Foster a culture of excellence in food quality, presentation, sanitation, and hospitality service. Recruit, train, and mentor a high-performing culinary team, instilling professionalism, precision, and pride. Collaborate closely with Auburn University's culinary faculty to integrate student engagement, mentorship, and experiential learning into daily operations. Maintain food cost, labor, and inventory controls in line with financial targets, while protecting guest experience and product integrity. Oversee vendor relationships, product sourcing, and sustainability initiatives aligned with the hotel's elevated brand. Ensure strict adherence to health and safety regulations, HACCP standards, and AAA/Five Diamond criteria. Serve as a culinary ambassador for the brand-engaging in guest experiences, marketing activations, VIP events, and community outreach. Qualifications: Minimum 8-10 years of progressive culinary experience in luxury hotels, fine dining restaurants, or prestigious culinary institutions; rooftop or multi-outlet experience highly preferred. Proven ability to lead teams in high-profile, high-performance environments. Strong understanding of both classical techniques and modern culinary innovation. Demonstrated success in mentoring, developing, and retaining culinary talent. Financial acumen with the ability to manage budgets, food cost, and labor efficiency. Experience working in educational, teaching kitchen, or student mentorship settings is a major plus. Culinary degree from an accredited institution required; ACF certification or equivalent preferred. Why Join Us? At The Laurel Hotel & Spa, you'll work at the intersection of luxury hospitality and world-class education. As Executive Chef, you'll shape not only award-winning menus-but the next generation of culinary professionals. You'll be part of a team committed to excellence, creativity, and meaningful guest connections. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

SEEKING TALENTED CHEF intended to grow with our company into CHEF DE CUISINE Part of Auburn's most innovative restaurant company, we are in search of a talented and passionate Sous Chef. This is an excellent career growth opportunity for a talented Sous Chef on their way up. Our team takes pride in growing and developing culinary talent. You will be given as much responsibility as you can handle. Ideal candidate can come from an upscale hotel, or restaurant background. The Sous Chef must be committed to support the Hound's expansion as the recognized leader in the Auburn dining scene. This individual will exude pride in culinary excellence and in the practice of sound, profitable management techniques and will manage from our Restaurant Group's company values, mission and purpose while making decisions with the long-term success of the company in mind. We are looking for intelligent leaders who have a passion for the serving guests. Sous Chefs must have the ability to quickly prepare beautiful delicious menu items, lead a team, while maintaining a sanitary work space. Overall responsibilities include performing duties necessary to operate organized, well-managed shifts, ensure consistent and high quality food and maximize the profitability and organizational stability of the unit. In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following general priorities: Financial, Management, Food and Front and Back of House Operations, and to include development of Human Resources. Job Type: Full-time Salary Required Minimum Culinary Management Experience: 3 years of hands on overseeing* Preparation of mis en place,* Butchering knowledge,* Ordering and Receiving of food and goods,* Ingredient Quality Control.* Ability to quickly prepare high-quality dishes,* Strong food knowledge,* Thrive in a fast-paced, high-volume environment. Job Type: Full-time Salary: Nego. Benefits: Dental insurance Food provided Health insurance Paid time off Tuition reimbursement Experience level: 3 years Pay rate: Yearly pay Shift: 10 hour shift Work setting: Casual Fine Dining restaurant Ability to commute/relocate: Auburn, AL 36830: Reliably commute or planning to relocate before starting work (Required) Experience: Professional Cooking: 3 years (Required) Sous Chef: 2 years (Required) Work Location: In person We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Hound Located in a historic building, The Hound has been a consistent local hotspot since its initial opening, breathing new life into the community. Designed with family and Auburn in mind, the restaurant echoes Southern hospitality, and features traditional American classics reimagined with heirloom ingredients. The Hound has become a culinary destination especially for Brunch under the culinary vision of Executive Chef and operating partner “Robbie” Nicolaisen. Chef Robbie joined The Hound in late May of 2017 and has been a staple of the Alabama culinary scene since tying on his Hound apron. Chef Robbie's background has brought a wealth of experience and creativity to the menu. The Hound's innovative menu items such as the “Chicken Fried Steak” (slow braised wagyu beef cheeks breaded and chicken-fried) or the “Bacon flight” (a selection of various styles of bacon produced in-house or thoughtfully sourced from crafted artisans) are key to The Hound's success, as people travel near and far to try their famous dishes. The Hound's purpose is to provide an elevated dining experience within a warm and welcoming environment without pretentiousness. Our team of passionate and talented individuals are committed to providing innovative, yet approachable food and beverage offerings.

Job Description The Pastry Chef - Cook I is a lead pasty cook. Supervisory Responsibilities: Assist management in training, motivating, and coaching employees. Duties & Responsibilities: Prepare bread and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review the Production sheet to understand a variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep the Chef informed of excess food items for planning daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout the shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to work independently. Education & Experience: High school diploma or equivalent vocational training is required; Culinary college is preferred. 1+ year experience in a professional pastry kitchen or restaurant preferred for this position. ServSafe certification Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Full-time Description Baumhower's Victory Grille Sous Chef - $45k - $55k + BONUS!! We are looking for the next LEGENDARY leader in our company. Are you an experienced restaurant manager with a servant leader's heart? If so, we are looking to add to our All-Star leadership team and we want YOU to come join our team! Base compensation of $45k - $55k plus BONUS!!! Did we also mention the chance to earn a 4 day work week?? Our New Baumhower's Victory Grille restaurants and our teams are voted #1 in our markets year in and year out. It is fun to play on a winning team and we want to keep it that way. How do we keep it that way? A good plan, hard work, commitment, discipline, passion. WINNING! Apply below and Join the Team and help us make every day LEGENDARY at Baumhower's. We are looking for team-minded, systems-oriented restaurant managers who are committed to delivering a LEGENDARY experience to every guest, every time! We offer: - ABOVE MARKET COMPENSATION PACKAGES - A direct communication line to ownership and upper leadership - A clearly defined career path in a growing company - Paid vacation after 3 months, up to 4 weeks per year - Large Management and team member referral bonuses - Industry leading Bonus incentive program. - Contest incentives including CRUISES and merit raises - Meal and retail discounts - Blue Cross/Blue Shield health, dental and VSP vision insurance - Managed 401K plan with matching and wealth management guidance - Earn a 4 DAY WORK WEEK!!! YES, WE ARE SERIOUS!! Learn more about Baumhower's Victory Grille and our other exciting restaurant concepts at ************************ Requirements: · 3+ years full service or casual dining restaurant Management experience · BONUS POINTS with a Bachelor's degree or experience leading a team of others. · Servant, selfless leaders with a passion for people and serving others! · Must have a CHAMPIONSHIP mindset and is always looking to be the best they can be for their team and guests! Pay: $45,000.00 - $55,000.00 per year Work Location: In person Salary Description $45k - $55k + BONUS

Job Description . Supervisory Responsibilities: Duties & Responsibilities: Prepare, cook, and bake products according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for baking, including portioning, prepping, garnishing, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout the shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Education & Experience: High school diploma or equivalent vocational training certification/culinary college preferred. Six months experience in a pastry kitchen or restaurant preferred. ServSafe certification Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 25 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description . Supervisory Responsibilities: Duties & Responsibilities: Prepare ingredients for cooking, including portioning, baking, and storing food. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold and hot desserts. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down workstations. Serve food in proper portions into proper receptacles. Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to compute basic mathematical calculations. Education & Experience: A high school diploma or equivalent vocational training certificate is preferred. Ability to communicate in more than one language is preferred. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

The Sous Chef is a key leader within the culinary team at The Laurel Hotel and Spa. This role works directly under the Executive Chef to maintain the highest standards of food quality, kitchen organization, and service execution across all outlets, including fine dining, rooftop service at Waltz, in-room dining, and events. The Sous Chef is both a hands-on culinary technician and a team mentor, expected to lead by example and help sustain the vision and operational consistency of the property's prestigious food and beverage program. Key Responsibilities: - Collaborate with the Executive Chef on menu execution and recipe development. - Ensure consistency, flavor, and presentation across all meals, outlets, and service periods. - Uphold the standards of fine dining cuisine with precision and innovation. - Lead, train, and inspire line cooks and culinary staff in daily production and service. - Supervise kitchen operations in the absence of the Executive Chef. - Support a culture of accountability, professionalism, and continuous improvement. - Enforce and help develop kitchen SOPs for prep, service, and sanitation. - Monitor product par levels and assist with inventory management and ordering. - Provide daily coaching and feedback to staff; facilitate onboarding and station training. - Assist with execution and supervision of on-site events, from intimate gatherings to large-scale banquets. Qualifications: - Minimum 3-5 years of progressive culinary experience, with at least 1 year in a supervisory role. - Previous fine dining or boutique hotel experience required. - Formal culinary education or equivalent work experience. - Proficiency in modern cooking techniques and plating styles. - Strong understanding of kitchen operations, labor management, and food costing. - ServSafe Certification (or ability to obtain within 60 days). Core Competencies: - Leadership through service and example - Calm under pressure, solution-oriented - Highly organized and detail-focused - Excellent communication skills - Passionate about mentorship and culinary growth - Dedication to sustainability, seasonality, and high standards Work Conditions: - Must be able to work flexible shifts including mornings, evenings, weekends, and holidays. - Must be able to stand for extended periods and lift up to 50 pounds. - Must be comfortable in fast-paced, high-pressure kitchen environments. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. 2+ years of experience in a professional pastry kitchen or restaurant is preferred for this position. The employee signature below indicates the employee's understanding of the requirements, essential functions, and duties of the position. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.