Sous chef jobs in Goodlettsville, TN

Job DescriptionBenefits: 401(k) Competitive salary Dental insurance Employee discounts Flexible schedule Free food & snacks Free uniforms Health insurance Paid time off Vision insurance Position Overview The Sous Chef is a key member of the clubs culinary leadership team and serves as the second-in-command of the kitchen. This role supports the Executive Chef in overseeing daily food preparation, leading the culinary staff, maintaining high-quality standards, and delivering an exceptional dining experience for members and guests. Essential Responsibilities Culinary Leadership & Operations Assist the Executive Chef in managing all kitchen operations across la carte, banquet, event, pool, and seasonal outlets. Direct, train, and mentor line cooks, prep cooks, and stewards. Ensure consistent execution of menus, recipes, and plating standards. Oversee daily food production, prep lists, ordering, and inventory when assigned Quality & Member Experience Maintain exceptional food quality, presentation, and consistency. Ensure menu items meet member expectations for freshness and flavor. Support the creation of specials, seasonal menus, and club event menus. Staff Management Lead lineups and pre-service meetings. Assist with recruiting, onboarding, and performance evaluations. Promote a positive, professional kitchen culture with high accountability. Safety, Sanitation & Compliance Ensure all staff follow health code standards, sanitation procedures, and HACCP practices. Monitor equipment functionality and report issues promptly. Help maintain a clean, organized kitchen and storage areas. Financial & Administrative Support cost control processes: Food cost management Waste reduction Portion control Inventory accuracy Assist with ordering from approved vendors. Event Support Execute banquet and special-event menus with precision. Coordinate with Catering, Events, and Front-of-House teams. Assist with tastings and banquet planning. Qualifications 35+ years of culinary experience, with at least 1 year in a supervisory role. Country club, hotel, or high-end restaurant experience preferred. Strong understanding of modern cooking techniques, menu development, and kitchen management. Ability to lead and motivate staff during high-volume service. ServSafe Manager certification or ability to obtain. Personal Attributes Hands-on leadership style Calm under pressure Strong communication skills Passion for hospitality and member satisfaction High standards of professionalism and work ethic Work Schedule Flexible schedule including mornings, nights, weekends, and holidays Split shifts and event-driven schedules as needed Typically 4555 hours per week, depending on seasonality and banquet load Reporting Structure Reports to: Executive Chef Supervises: Line cooks, prep cooks, stewards, seasonal culinary staff

Job DescriptionA national upscale restaurant group is searching for a strong back-of-house leader. The Sous Chef has a prior high-volume upscale dining experience and the ability to foster a climate of service and execution at a very high level. The company has a very structured and systems-driven culture and is looking for a leader who can hold a team accountable while creating a positive work climate. 100% scratch kitchen, excellent compensation ($65k-$80k Plus Bonus), benefits, and great growth potential.

Join Our Team at Vitality Living as a Sous Chef at our Traditions of Smyrna Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Sous Chef Responsibilities: * Adhere to all food-related safety/sanitation standards * Prepare meals that are nutritious, appetizing, and attractive in accordance to company menus and recipes, as well as to physician orders for diet, texture, and liquid thickness * Ensure food, supplies, and appropriate personnel are available for meals planned * Adhere to proper procedures for covering, labeling, dating, and storing food in a timely manner * Supervise the Culinary team and overall kitchen operation in the absence of the Culinary Services Director * Perform other duties as assigned by Culinary Services Director Join us today if you meet the following requirements: * Must be at least 21 years of age * Have Culinary Arts degree or equivalent experience * Demonstrate ability communicate effectively in English, both verbally and in writing * Meet state or provincial health related requirements * Maintain food handlers permit as required by state or provincial regulations Some of our benefits include: * Medical, Dental, and Vision Insurance * Generous PTO Plan * Monthly and quarterly perfect attendance bonuses * 401k Job Details: * Full-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living's family of brands has openings for individuals looking for a career with outstanding benefits, including: Paid holidays and PTO Community employees may receive annual anniversary rewards dependent on classification. Benefits package also includes Health, Dental, Vision, and Life Insurance Retirement Savings Plan / 401(k) employer match Tuition reimbursement (U.S Based Communities) *Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you'll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents' tastes are indulged and their suggestions implemented. You act as a manager on duty as required. Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods. Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor. Maintain the appropriate inventory of kitchen supplies, small wares, and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Ensure that all food is prepared, stored, and served according to Company standards and legal requirements. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service. Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident's and/or other guests' expectations. Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company. Maintain employee satisfaction and engagement scores at or above the Company standard. Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times. Conduct and participate in department meetings, in-services, and pre-meal stand ups. Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs. Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals. Work closely with the Community Sales team and community staff to market the community. Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements. Act as a manager on duty as required. May perform other duties as needed and/or assigned. Qualifications Five (5) or more years Culinary Experience in the hospitality industry. High School Diploma or General Education Degree (GED). Strong organization and time management skills. Able to resolve problems of dissatisfied customers and/or employees. Food handlers permit as required by state law and/or Company standards. Basic Computer skills - Microsoft word, Outlook, and Excel. Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle). Must possess valid driver's license. Must satisfactorily meet and be in compliance with Company motor vehicle policy standards. Salary Range Range from $54,000.00/yr - $64,800.00/yr, dependent on prior work history and experience

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Brentwood, TN As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $50K - $60K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Sous Chef for an established Steakhouse located in Berry Farms in Franklin, TN. The ideal candidate will assist the EC with hiring, staffing & training new employees. Ensuring all recipes are properly made, dated, proper rotation, teaching technique and proper plating for each dish. Also assist in food inventory & ordering as well as assisting in development of feature dishes. Three to Five Years Experience of Sous Chef required in fine dining steakhouse or equivalent. Must have references, minimal job switching. We are located at 6001 Hughes Crossing Franklin, TN 65S Goosecreek Bypass POSITION SUMMARY The Sous Chef is responsible for planning/preparing meals and managing/directing the kitchen staff including chefs, wait staff, and dishwashers. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: -Making 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 -Coordinating all training activities for kitchen, bakery, butcher shop, and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies -Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints -Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development -Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas -Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations - Performing other work-related duties as assigned MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) - Three to Five years progressive experience in high volume food production or catering - Equivalent combination of relevant education and/or experience considered - Ability to work in high-stress environment PHYSICAL DEMANDS AND WORK ENVIRONMENT 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. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. LUDLOW HOSPITALITY LLC is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Join Our Team at Vitality Living as a Sous Chef at our Traditions of Smyrna Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Sous Chef Responsibilities: Adhere to all food-related safety/sanitation standards Prepare meals that are nutritious, appetizing, and attractive in accordance to company menus and recipes, as well as to physician orders for diet, texture, and liquid thickness Ensure food, supplies, and appropriate personnel are available for meals planned Adhere to proper procedures for covering, labeling, dating, and storing food in a timely manner Supervise the Culinary team and overall kitchen operation in the absence of the Culinary Services Director Perform other duties as assigned by Culinary Services Director Join us today if you meet the following requirements: Must be at least 21 years of age Have Culinary Arts degree or equivalent experience Demonstrate ability communicate effectively in English, both verbally and in writing Meet state or provincial health related requirements Maintain food handlers permit as required by state or provincial regulations Some of our benefits include: Medical, Dental, and Vision Insurance Generous PTO Plan Monthly and quarterly perfect attendance bonuses 401k Job Details: Full-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description Join Our Team at Vitality Living as a Sous Chef at our Traditions of Smyrna Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Sous Chef Responsibilities: Adhere to all food-related safety/sanitation standards Prepare meals that are nutritious, appetizing, and attractive in accordance to company menus and recipes, as well as to physician orders for diet, texture, and liquid thickness Ensure food, supplies, and appropriate personnel are available for meals planned Adhere to proper procedures for covering, labeling, dating, and storing food in a timely manner Supervise the Culinary team and overall kitchen operation in the absence of the Culinary Services Director Perform other duties as assigned by Culinary Services Director Join us today if you meet the following requirements: Must be at least 21 years of age Have Culinary Arts degree or equivalent experience Demonstrate ability communicate effectively in English, both verbally and in writing Meet state or provincial health related requirements Maintain food handlers permit as required by state or provincial regulations Some of our benefits include: Medical, Dental, and Vision Insurance Generous PTO Plan Monthly and quarterly perfect attendance bonuses 401k Job Details: Full-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work.

Be Creative at Creative! Creative Dining Services is growing and looking for a Sous Chef to join our team at Volunteer State in Gallatin, TN. The Sous Chef is responsible for planning and directing food preparation. This includes supervision of staff and other administrative duties. Core Responsibilities Time food production such that all food is ready at the time of service. Supervise and train staff. Read and understand Function Sheets for menus and time of functions. Produce and maintain prep sheets and duty rosters. Utilize batch cooking techniques to avoid over or under production. If work shift requires, properly open and/or close the kitchen. The Ideal Candidate Will Have: High School diploma or equivalent required Culinary Arts Degree preferred 1 - 3 years cooking experience Supervisory experience preferred ServSafe Certification First Aid training We Offer: Competitive pay and bonus opportunities Medical, dental, and vision insurance 401(k) with a company match Paid time off And much, much more! About Creative Dining Services Creative Dining Services partners with college, universities, Fortune 100 companies, full-service senior living communities, conference centers and K-12 schools and camps to provide a different kind of hospitality and facility management services experience - one that's fun, innovative, and focused on your community. Why? Because that's how it should be. Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!

JOB SUMMARY: The Sous Chef will assist in managing the back of house culinary team and ensuring the flow of service is efficient. The Sous Chef will create and have input on new menu creations. Ensures the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards. SCOPE: The ability to support the Room Chef in teaching and mentoring team members working in a culinary environment to achieve high standards and work cohesively as a team. JOB RESPONSIBILITIES: ▪ Responsible for supporting the Room Chef in all aspects of food quality, cost control, completing inventories and training back of house team members. ▪ Participate in the financial review process to include researching, responding to inquiries and reporting results. ▪ Document recipes, measurements, quantities, and other information so each creation can be duplicated consistently. ▪ Train culinary team on each recipe and monitor recipe adherence. ▪ Monitor and ensure that standard kitchen operating procedures are met on a consistent basis. ▪ Provide leadership to all back of house team members to include training, mentoring and corrective counseling. ▪ Assist in interviewing, selecting, and onboarding of all new back of house hourly team members. ▪ Schedule staff and assist in payroll related activities as needed. ▪ Communicate effectively with front of house management and staff. ▪ Support and lead food prep for service, ensure all prep items and recipes are made to approved standards. ▪ Oversee the line during service while monitoring cooks progress and slow of service, with a focus on high volume periods. ▪ Oversee the flow of the kitchen and the flow of food to maintain service standards. ▪ Prepare and coordinate daily prep sheets with Room Chef. ▪ Work with the Room Chef on menu creations and daily specials. ▪ Manage inventory and costs with the Room Chef. ▪ Make certain all requisitions are processed properly and placed in designated areas. ▪ Assist with monitoring and receiving of all product to ensure it meets property standards. ▪ Maintain a solid knowledge of all food products and ensure all products are properly rotated. ▪ Properly label and date all products to ensure safekeeping and sanitation. ▪ Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards. ▪ To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset. ▪ The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors. ▪ The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner. ▪ The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions. ▪ Maintain regular attendance at scheduled shift and staff meetings. ▪ Maintain professionalism and a friendly and approachable demeanor throughout the workday. ▪ Assist with training/mentoring of new team members as requested. ▪ Maintain all appearance standards in accordance with established uniform and appearance guidelines. ▪ Inform manager on duty of any irregularities and unusual situations when they occur. ▪ Ability to keep a friendly, calm, and helpful demeanor in high-stress situations and a continuously fast-paced environment. ▪ Is honest in all interactions and displays a high degree of integrity. ▪ Ability to work independently with little to no supervision or as part of a team is required. ▪ Must be and remain compliant with all legal or company regulations for working in the industry. • KEY SUCCESS INDICATORS: A proactive communicator who sets clear expectations and leads by example. Interacts effectively with hourly team members and creates a positive working environment for the team. Must demonstrate the ability to support the Executive Chef and Room Chef in shaping and developing a culinary culture and philosophy amongst the culinary team. OTHER DUTIES: The content of this does not restrict management's right to assign or reassign duties and responsibilities to this position at any time to include special projects. EDUCATION AND EXPERIENCE: ▪ Minimum of 2 years cook experience. ▪ Culinary degree preferred but not required. ▪ High school diploma or its equivalent. ▪ Must be 21 years of age or older. ▪ Must pass all required pre-screening and background checks. ▪ Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months. ▪ Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled. ▪ Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction. PHYSICAL & MENTAL DEMANDS AND WORKING CONDITIONS: The physical and mental demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ▪ Must be able to move in and around the work area throughout the entire workday. ▪ Must be able to sit, stand or walk for extended periods of time. ▪ Must be able to repeat the same movements. ▪ Must be able to engage and interact with all guests appropriately and work well under the pressure of a fast-paced environment. ▪ Must be able to successfully communicate on a regular basis with all co-workers, vendors, and guests both in person and over the telephone. ▪ Must be able to answer all inquiries and provide assistance and information in a professional and accurate manner. ▪ Must be able to access and interpret information on computer screens. ▪ Must be able to work in an environment where smoking is permitted and can be loud with guest chatter, overhead music, and live entertainment. ▪ Must be able to lift and carry up to 50 pounds and respond to visual and aural cues. ▪ Requires the ability to distinguish letters or symbols and eye hand coordination. The content of this does not restrict management's right to assign or reassign duties and responsibilities to this position at any time. The reflects the assignment of the essential functions of the current position but does not prescribe or restrict tasks that may be assigned. The essential functions are specified but are subject to change at any time for various reasons, including management discretion. The Mint Gaming Hall at Kentucky Downs reserves the right to make changes to the job description whenever necessary. The Mint Gaming Hall at Kentucky Downs is an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. **Job Responsibilities** + Schedules and assigns daily work activities to staff and supervises the completion of tasks. + Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. + Cooks and prepares food following production guidelines and standardized recipes + Sets up workstation with all needed ingredients and equipment + Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items + Safely uses all food utensils including knives + Operates equipment such as ovens, stoves, slicers, mixers, etc. + Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods + Arranges, garnishes, and portions food following established guidelines + Properly stores food by following food safety policies and procedures + Cleans and sanitizes work areas, equipment, and utensils + Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. + Follows Aramark safety policies and procedures including food safety and sanitation + Ensures security of company assets + Produces and maintains work schedules and may prepare production records. 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** + Previous supervisor experience in a related role preferred + Experience as a cook or related role required + Ability to work independently with limited supervision required + Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage + Food safety certification required + Demonstrates basic math and counting skills + Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). **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:** Bowling Green

Job Description Salary: $70,000 - $75,000 $5,000 SIGN ON BONUS!! Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace.

Unidine Salary: $75,000 Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine's commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: * Full culinary management of food service operation to include inventory, ordering and receiving * Knowledge of P&L accountability and contract-managed service experience is desirable * Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products * Possesses a passion for sustainability Preferred Qualifications: * Must have a working knowledge of HACCP * Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control * Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experience with exposition cooking needed * Knowledge of P&L accountability and contract-managed service experience is desirable * ServSafe certified is a plus Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1465269 Unidine DANIELLE BETZELBERGER [[req_classification]]

Oak Grove: Oak Grove Racing, Gaming & Hotel (the "Property") is a newer facility in a high traffic area in the heart of Oak Grove, Kentucky, and across the street from a large Army post, Ft. Campbell. The Property is 10 miles from Clarksville, TN and less than 60 miles northwest of downtown Nashville, TN. JOB SUMMARY SUMMARY Oak Grove Racing, Gaming & Hotel (the "Property") is a gaming facility in a high traffic area in the heart of Oak Grove, Kentucky, and across the street from a large Army post, Ft. Campbell. The Property is 10 miles from Clarksville, TN and less than 60 miles northwest of downtown Nashville, TN. FUNCTION The Pastry Cook is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in all outlets. #oakgrove ESSENTIAL DUTIES AND RESPONSIBILITIES The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary. * Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles. * Actively participates with staff to cook, prepare, dish-up and assemble all outlets food. * Provide excellent guest service to both internal and external guests * Requires reading and math skill for recipes and measurements. * Ability to read, write, speak and understand Basic English in order to read recipes and communicate with other team members. * Adheres to control procedure for food costs and quality. * To encourage and abide by all health codes and hand washing guidelines. * Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. * Prepare written food requisition for supplies and food items for production in the work station - inventory. * Other duties as assigned. REQUIRED SKILLS AND ABILITIES * Maintaining interpersonal working relationship among all personnel. * Oral and written communication skills. * Able to interact with internal and external guests in a friendly/fast manner. * All internal and external guests must be treated in a manner to ensure complete satisfaction. Always strive to exceed our guests' expectations. * Ability to work in fast-paced environment * Work flexible hours and handle high pressure deadlines. EDUCATION AND EXPERIENCE * Must have a high school diploma or equivalent * At least 1 year of experience in a professional kitchen area is preferred * Working knowledge of baking & pastry terms preferred * Basic knowledge of culinary techniques and ability to execute recipes in a timely manner preferred * Food safe certification from recognized authority (ServSafe certification, etc.) preferred * High volume (greater than 500 guests) experience preferred * Able to obtain and maintain a valid Kentucky gaming/racing license PHYSICAL REQUIREMENTS & WORKING CONDITIONS * PREREQUESITES * Available to work when needed, including weekends, holidays and nights. 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 job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee may also be required to lift, push, and pull up to 50 lbs. Reasonable accommodations may he made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability. Work With Us Churchill Downs Incorporated is an inclusive and fun place to work. We celebrate unique approaches and points of view. We believe diversity is a mindset that drives excellence. We're always learning, evolving and growing. We innovate through mutual respect of ideas and collaboration. This allows us to build a common language that inspires our team members and propels us toward the achievement of our vision. Already Work Here? Here's a link to apply internally: Employee Login

Job Description: Cook - First Watch Location: Clarksville, IN, 47129 We Put You First!!! We understand the importance of taking care of our team members. Below are some of the many benefits and perks that come with joining our team. We put our employees first, and in return, they put our guests first. Benefits: Competitive Wages Friendly Work Environment Opportunity for Advancement Tuition Reimbursement Paid Training Employee Discount 401)k) Matching Referral Program Flexible Schedule Health, Dental, Vision, Life, Disability, Accident, Critical Illness, and Hospital Indemnity insurance for those who meet eligibility requirements NO NIGHT SHIFTS, EVER!!! Skills Required: Cooking skills Job Responsibilities: Prepare and cook food items according to First Watch recipes and guidelines Ensure that food is cooked to the appropriate temperature and presented in an appealing manner Follow all food safety and sanitation guidelines Assist with inventory management and ordering of supplies as needed Clean and maintain kitchen equipment and work areas Collaborate with other kitchen staff to ensure timely and efficient service Additional Information: Must be 18 years of age Weekend Availability Required Must have Reliable Transportation Lifts moderate to heavy weights on an occasional basis Any and all certifications where applicable We can't wait to hear from you!!!

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do . What you can expect from working at Perry's:

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Brentwood, TN As a Restaurant Executive Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $70K - $80K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!