Sous chef jobs in Columbus, GA

Job Description We are hiring immediately for full time SOUS CHEF positions. Note: online applications accepted only. Schedule: Full time; Days may vary, 2:00 pm to 10:00 pm. More details upon interview. Requirement: Prior management and cooking experience is required. Pay Range: $18.00 per hour to $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488516. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1488516 [[req_classification]]

Eurest + We are hiring immediately for full time **SOUS CHEF** positions. + **Location:** RTX - 8801 Macon Road, Columbus, GA 31820. _Note: online applications accepted only._ + **Schedule:** Full time; Days may vary, 2:00 pm to 10:00 pm. More details upon interview. + **Requirement:** Prior management and cooking experience is required. + **Pay Range:** $18.00 per hour to $20.00 per hour. **We Make Applying Easy!** Want to apply to this job via text messaging? Text **JOB** to **75000** and search **requisition ID number** **1488516.** The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. **Job Summary** **Summary:** Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. **Essential Duties and Responsibilities:** + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. **Associates at Eurest are offered many fantastic benefits.** **Full-time and part-time positions offer the following benefits** to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program **Full-time positions also offer the following benefits** to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) _Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws._ _For positions in Washington State, Maryland, or to be performed Remotely,_ _click here (******************************************************************************************* _or copy/paste the link below for paid time off benefits information._ _****************************************************************************************** **About Compass Group: Achieving leadership in the foodservice industry** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1488516 [[req_classification]]

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 Details Auburn - Phi Delta Theta - Auburn, AL Auburn - Sigma Nu - Auburn, AL $19.00 - $25.00 HourlySOUS CHEF 2- Auburn University Greek House Chefs Summary/Objective: Assists the Executive Chef to help manage daily kitchen activities such as preparing, seasoning, and cooking dishes, as well as effectively managing kitchen operations when the Executive Chef isn't present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef. Essential Functions: Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment. Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members. Oversees and organize kitchen stock and ingredients when Exec isn't present. Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance. Keeps service line prepped and stocked, especially before and during prime operation hours Assists with supervision all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists Executive Chef with any duties or tasks needed. Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Communicates client feedback to chef and upper management as needed. Receives trucks and check for quantity and quality Always keeps a professional working relationship with all vendors, and clients. Abides with all the scheduling and time management protocol as assigned by the Executive Chef or other GHC management. Assists in monitoring scheduling and time management of self- and on-site staff. Wash and clean raw food products; ensure proper rotation in ovens following proper hold time standards for all heated products Stock/restock items online according to specifications Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities 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. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. 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). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you Education and/or Experience: No prior experience or training. 2 years of relevant experience Qualifications Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English Ability to effectively communicate before groups of customers or employees of organization as well as one-on-one interactions. Technology Compliance software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial us mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to judge quality and quantity of raw and cooked items Knowledge of workplace safety procedures High energy and stamina are required Ability to stay calm and work efficiently under pressure Ability to prioritize job duties and manage time effectively Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Certificates, Licenses, Registrations: Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handlers card required (If required in State). Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Job DescriptionWe are a high volume, local restaurant that serves high quality food in a casual atmosphere and strive to provide excellent service to all that enter our doors. The Sous Chef is responsible for day-to-day culinary operations in a professional kitchen, maintenance of quality standards, as well as supervises storage, stocking, and sanitation procedures. Responsibilities: Quality control of food leaving the kitchen Assist with daily specials Assist with menu item creation Assist in management and training of new personnel Assist with scheduling and performance reviews Keep up to date with new products and preparation techniques Qualifications: At least 3 years of experience in a professional kitchen, similar style restaurant preferred Positive attitude and the ability to work well under pressure Benefits/Perks BCBS Health & Dental Insurance for full time employees 401k with 4% company match after 1 year with company Discounted Meals Complete our short application today!

We are SodexoMagic! SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin “Magic” Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. SodexoMagic is seeking a Catering Executive Chef 3 for Tuskegee University located in Tuskegee, AL. The perfect candidate will have a passion for culinary, and have storng expeirence in Back of House management for caterings and events. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives *Relocation Assistance Available* What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Role OverviewWe are SodexoMagic! SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. SodexoMagic is seeking a Catering Executive Chef 3 for Tuskegee University located in Tuskegee, AL. The perfect candidate will have a passion for culinary, and have storng expeirence in Back of House management for caterings and events. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives*Relocation Assistance Available*What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description The Chef de Partie will plan, prep, set up, and provide quality service in all areas of Ariccia production, including all food produced for Ariccia Breakfast and Lunch. Supervisory Responsibilities: Duties & Responsibilities: 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 is needed when asked. Ensure the set up for events is correct, and chaffers and or equipment are lit on time. Monitor all mise en place to ensure it is completed to the satisfaction of set standards. To ensure each employee will be able to follow the 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 controlling food and labor cost. Performs other related duties as assigned. Required Skills & Abilities: Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Excellent written and verbal communication skills. Ability to compute basic mathematical calculations. Ability to work all stations in all kitchens with minimum defects. Excellent organizational skills and attention to detail. Ability to direct the performance of kitchen staff and follow up with corrections where needed. Education & Experience: High school diploma or equivalent vocational training certificate is required. 5 years of experience in the culinary field. 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.

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

Job Description Perkins Management Services Company is a leading food service management company committed to delivering exceptional culinary experiences. We pride ourselves on our dedication to sustainability, innovation, and the ability to provide diverse dietary options. We are currently seeking a talented and passionate Vegan Chef to join our team, primarily focusing on our food service contract with Tuskegee University. The Vegan Chef will be responsible for creating and preparing delicious and innovative vegan dishes that meet the dietary preferences and requirements of our clients. This role is crucial in ensuring that our offerings are not only nutritious and flavorful but also align with our commitment to promoting plant-based eating and sustainability. Responsibilities: Develop and execute a diverse range of vegan recipes and menus that are both creative and compliant with nutritional guidelines. - Ensure the highest quality of food presentation and taste for all vegan dishes. - Stay informed about the latest trends in vegan cuisine and incorporate innovative plant-based ingredients and cooking techniques into the menu. - Collaborate with the culinary team to integrate vegan options seamlessly into the broader menu offerings. - Manage kitchen inventory specifically for vegan ingredients, ensuring freshness and minimizing waste through efficient ordering and storage practices. - Conduct training for kitchen staff on vegan food preparation and cross-contamination prevention measures. - Work closely with nutritionists and dietitians to provide well-balanced vegan meals that cater to various health considerations and dietary needs. - Interact with clients and customers to gather feedback on vegan offerings and make adjustments as necessary to meet their expectations. - Uphold strict kitchen hygiene and food safety standards, especially regarding the separation of vegan and non-vegan food preparation areas. Qualifications: - Proven experience as a Chef with a strong focus on vegan cuisine, including menu development and execution. - Culinary degree or certification, with specialized training in plant-based cooking highly preferred. - Excellent knowledge of vegan ingredients, nutritional values, and innovative cooking techniques. - Ability to work creatively within budget constraints and manage kitchen operations efficiently. - Strong leadership skills with experience in training and motivating kitchen staff. - Commitment to high standards of cleanliness, hygiene, and food safety. - Excellent communication and interpersonal skills, with the ability to engage positively with clients, customers, and team members. - Flexibility to work various shifts, including weekends and holidays, as required by the food service contract - Competitive salary based on experience Perkins Management Services Company is an equal opportunity employer committed to diversity and inclusion in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other basis protected by federal, state, or local laws. Powered by JazzHR nMjWaby9Gv

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for a Catering Chef who can help us deliver the best customer service and food experiences. Reporting to the Executive Chef, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards, and plan and price menus * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires 2-3 years of experience in a related position * Requires 2-3 years of post-high school education or equivalent experience * Culinary degree preferred * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of management of people and/or problems * Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Auburn Nearest Secondary Market: Opelika

We are hiring immediately for full time SOUS CHEF positions. Note: online applications accepted only. Schedule: Full time; Days may vary, 2:00 pm to 10:00 pm. More details upon interview. Requirement: Prior management and cooking experience is required. Pay Range: $18.00 per hour to $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488516. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1488516 [[req_classification]]

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.

Job Details Auburn - Phi Delta Theta - Auburn, AL Auburn - Sigma Nu - Auburn, AL $42000.00 - $45000.00 SalaryExecutive Chef Auburn University Greek House Chefs Summary/Objective: The Executive Chef is responsible for managing/directing all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated. Essential Functions: Ensures overall health of the account is positive and in good standing Plans and directs food preparation and culinary activities Modifies menus or create new ones that meet quality standards Recruits and manages kitchen staff Purchases and orders food supplies while managing budget Manages employee's schedules and hours Manages the GHC App Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission. Develops recipes and portion specifications in accordance with GHC standards with, 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, product and recipe testing and menu development. Creates and submits menu two weeks ahead to the GHC App for approval. Submits budget via the GHC App on time weekly. Checks with Campus Manager on weekly reports of app reviews Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Minimum work week of 45-50 hours. Receives trucks and check for quantity and quality Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house's specifications. Maintains positive and professional working relationships with all vendors, directs, and clients, always. Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed. Monitors schedule and time management responsibilities of self and onsite staff. Demonstrates strong knowledge of GHC Handbook Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities 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. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. 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). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you. Education and/or Experience: 2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization as well as one-on-one interactions. Technology Compliance software - Data base user interface and query software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial use mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to communicate with chefs and students. Ability to judge quality and quantity of raw and cooked items. Knowledge of workplace safety procedures. Instructing- Teaching others how to do something. Negotiation- Bringing others together and trying to reconcile differences. Service Orientation- Actively looking for ways to help people. Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do. Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations Qualifications Certificates, Licenses, Registrations: Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handler's card required (If required in State). Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 50% Using Hands to Finger... 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

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

Job Description Perkins Management is looking for an amazing Pastry Chef to join our team in our client university site Tuskegee University in Tuskegee, Alabama. The ideal person will have skills in baking high quality desserts, pastry and sweet goods along with creativity The PASTRY CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. Prepare a wide variety of goods such as cakes, cookies, pies, bread, following traditional and modern recipes. Create new and exciting desserts based on the customers desires. Decorate pastries using different icings and toppings to ensure excellent taste and presentation. Establish and maintain pastry production systems and procedures for the ordering, receiving, storing, preparing, and serving of pastry related products. Train and manage bakers and pastry personnel and supervise/coordinate all pastry activities. Responsible for planning and development of the pastry menu. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Ensure proper equipment operation/maintenance. Conduct inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain pastry staff. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Look for opportunities to implement new products and services which support sales growth and client retention. Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Requirements/Experience: Proven experience as a Pastry Chef, baker or relevant role; Great attention to detail and creativity; Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary/pastry team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management Powered by JazzHR TuZSBDfxC6

Job Description The International Culinary Intern will plan, prep, set up, and provide quality service in all areas of culinary production, including, but not limited to, all menu items supplied by the outlet kitchen. Supervisory Responsibilities: Duties & Responsibilities: Displays and presents all items designated by the sous chef for service. All mise en place completed to the satisfaction of the supervisor and/or sous chef. Will learn to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Performs other related duties as assigned. Required Skills & Abilities: Ability to compute basic mathematical calculations. Excellent customer service skills. Education & Experience: High school diploma or equivalent is required. 1 years of experience in the culinary field is required. Previous tournant experience or knowledge of grill, saut, garde manger, soups, pastry, and vegetable prep. 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.

• Supervises and lead employees • Understands employee positions well enough to perform duties in team members absence • Supervises and coordinates activities of cooks and workers engaged in pastry preparation • Utilizes interpersonal and communication skills to lead, influence, and encourage others Advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example • Encourages and builds mutual trust, respect, and cooperation among team members • Serves as a role model to demonstrate appropriate behaviors • Ensures and maintains productivity level • Supervises pastry preparation shift operations • Communicates performance expectations in accordance with job descriptions for each position • Establishes and maintains open, collaborative relationships with team and ensures employees do the same within the team • Establish strong relationships with all outlets and departments • Ensures that regular on-going communication occurs with team to create awareness of business objectives and communicate expectations, recognize performance and produce desired results • Leads shifts while personally preparing food items and executing requests based on required specifications. Oversee multiple outlets for two properties • Manage scheduling of production in multiple kitchens • Work closely with chefs, of multiple restaurants, on seasonal menu development • Knowledge in large production, bread production, gelato production, wedding cakes, menu development, and offsite catering • Organize requisitions from multiple outlets for pastry production • Continuously educate self with new and innovated pastry trends • Understanding of labor cost and food cost. Represents the property in media events as needed • Develops, designs, or creates new ideas and items for pastry kitchen • Follows proper handling and right temperature of all food products • Maintains food preparation handling and correct storage standards • Recognizes superior quality products, presentations and flavor • Ensures employees maintain required food handling and sanitation certifications • Ensures compliance with all applicable laws and regulations • Assists the Director of Culinary Operations with menu development associated with pastry • Operates and maintains all department equipment and reports malfunctions • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Assists in determining how food should be presented and creates decorative food displays • Monitors and provides service behaviors that are above and beyond for customer satisfaction • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis, for multiple outlets • Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed • Sets a positive example for guest relations • Empowers employees to provide excellent customer service • Responds to and handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement • Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc. • Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work. Supports procedures for food and beverage portion and waste controls • Purchases appropriate supplies and manage inventories according to budget • Trains employees in safety procedures • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills • Participates in training staff on menu items including ingredients, preparation methods and unique tastes • Ensures property policies are administered fairly and consistently • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Uses all available on the job training tools for employees • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person • Analyzes information and evaluating results to choose the best solution and solve problems • Attends and participates in all pertinent meetings • Work closely with senior management to ensure company's philosophy and goals are met Required Skills & Abilities: • Strong pastry and baking skills. • Creative flair and attention to detail. • Leadership and team management skills. • Excellent communication and interpersonal skills. • Ability to work in a fast-paced environment. Education & Experience: • At least 5 years experience as a pastry chef in a large luxury setting is preferred. • Experience in a high-volume restaurant or bakery is preferred. Physical Requirements: • Ability to stand for long periods. • Ability to lift and carry items weighing up to 50 pounds. • Ability to work in a hot and humid environment. 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, 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.