Sous chef jobs in Greenville, SC - 88 jobs

Have a passion for hospitality? We want YOU on our team! Soby's New South Cuisine is seeking an experienced and professional Sous Chef to join our team! Soby's New South Cuisine is looking to hire an experienced and professional Sous Chef with a background in culinary arts, and fine dining. Candidates will be expected to adhere to set food and labor costs, while managing multiple outlets within the company. We are looking for someone with high energy, positive attitude and a willingness to learn and evolve on a day to day basis. Whether you're an experienced Line Cook who's eager for new challenges, or a Sous Chef who simply wants to be a part of a growing concept - get in touch! We're eager to hear from you; please apply today. Table 301 is now hiring hospitable, outgoing and passionate individuals who are dedicated to guest service. Table 301 restaurants are great places to dine partly because they are great places to work. We work hard. We focus all of our energies on delighting our guests, and we have fun doing it. Over the past 20+ years, we've built a company culture we're proud of and would love to add more people to our team who are as committed to hospitality as we are. Table 301 offers excellent benefits including: Competitive Wages Health Benefits (including medical and optional dental and vision) Matching 401k Program Paid Time Off 35% dining discount Financial Planning Education Employee Assistance Programs And more…

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Part-Time Sous Chef will actively supervise, coach, train and mentor employees in meeting with company quality standards. The Sous Chef will actively manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role will pay an hourly rate of $18.00 to $22.00 For Part-Time roles: Benefits: 401(k) savings plan and 401(k) matching. This position will remain open until April 10, 2026. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned by Executive Chef. Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Knowledge of US Foods Menu Profit Pro a plus. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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 Greenville, SC 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 $55K - $65K 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!

Three Notch'd Brewing Company is coming to South Carolina with a mission to Leave Our Mark in the Palmetto state. We are hiring for a culinary leader with a passion for serving quality food that elevates their dining experience. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team. Job Title: Executive Chef Direct Report: General Manager, VP of Retail Operations, President & COO Indirectly Report: Director of Culinary Operations Job Summary: Supervises, delegates and works hands-on in kitchen functions with kitchen and receiving personnel to ensure quality of food, timeliness of food service, proper food and kitchen labor cost and a safe and sanitary kitchen facility; interviews, hires, trains and develops kitchen management and line personnel. Essential Tasks and Responsibilities: • Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices • Program Toast POS computer for menus, seasonal food items, and limited time offerings. • Using XtraChef inventories prepared foods and determines portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage • Monitors, print out computer reports daily to review and control kitchen labor costs • Delegates food preparation assignments to kitchen staff • Checks quality of all prepared goods by taste, temperature, portioning and appearance • Prepares daily food specials: write prices, and proofreads daily menus • Expedites food order “dupes” from kitchen station to dining rooms • Conduct menu class for each meal period • Demonstrates and teaches food preparation techniques to sous chefs and cooks • Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers • Interviews, hires, schedules and trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils, and machinery • Write an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings • Plans and prepares menu and schedules personnel for catered events and outdoor festivals • Walks and inspects the equipment, machinery and facility in compliance with safety, health and sanitation regulations, directs and assists personnel to correct any safety or health hazards • Consistently apply and comply with all company policies and procedures regarding safety, security, emergencies and energy • All menu items meet the criteria of food concepts for and are priced to provide exceptional value to the customer • Food orders delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards • Food cost percentage goals is met monthly; labor cost goal is met weekly • Through the application of management “Methods,” kitchen personnel are methodically developed in professional culinary and managerial skills, and all departments are integrated so that the customer receives extraordinary service and value • Kitchen facility is an efficient, safe and sanitary work environment • Other duties as needed Additional Job Functions: • Assist in other areas as needed • Completion of any task requested by a member of 3NB management or the Executive team. Supervisory Responsibilities: Responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Partners with Human Resources to manage employee relations issues. Required Qualifications: • Must be able to effectively communicate and understand directions • Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures • Must be ServSafe certified • Must have the ability to manage and support the kitchen staff • Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role • Solid supervisory, organizational and time management skills are required • Profit & Loss accountability- managed service experience is desirable • Experience with and knowledge of all Microsoft applications required • Must be willing to follow all Safety Standards • Requires experience as a working chef in a high-volume restaurant • Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions • Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production • Available to work a variable schedule to include early mornings, late nights, weekends and holidays • Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises • To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees • Think and act creatively to provide customers with exceptional service and value Desired Qualifications: • Culinary or Bachelor's degree Work Environment: • Back of the house • Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions. Equipment Used: • Oven • Deep Fryer • Mixer • Grill • Steamer • Calculator • Cutlery • Dishwasher • Chef Knives • Other Cooking Equipment • Computer • Photocopier • Other equipment as applicable Travel Requirements: Little or No Travel ( Lifting Requirements: HEAVY: Frequent lifting and / or carrying objects weighing up to 130 pounds. Objects weighing more than 50 pounds require assistance through use of the buddy system. Physical Requirements: Bending: Constant Keying / Fingering: Constant Hearing: Constant Reaching: Constant Seeing: Constant Speaking: Constant Standing: Constant Walking: Constant Lifting: Frequent Three Notch'd Brewing Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

The Executive Chef builds relationships with our team and our guests to create a memorable dining experience for our guest. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team, Guests, Vendors and our community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through the Rick Erwin Dining Group Core Values REDG Core Values Ethics of Management Respect for each employee Mutual respect among employees Procedural fairness Transparency and honesty in professional relationships; Trust is always present Commitment to Excellence Knowing what excellence looks like for every task Making excellence a habit in the workplace Same attitude every day displayed by workforce Creating guest oriented service experience - creating memorable experiences Creating employee oriented development - service knowledge Commitment to Service Standards Staffing expectations established and followed Scheduling expectations established and followed Manager expectations are clear and fair Steps of Service are identified, trained, and followed Large Party Format is a non-negotiable because it works Commitment to Problem Solving Eliminate attitude of indifference (67% of customers leave because of an attitude of indifference) Empower employees to immediately solve guest problems (Customers judge the quality of a business by the responsiveness of the first person with whom they are in contact) Debrief the cause of the problem later without blame or criticism Teach / retrain when necessary Commitment to the Development of Staff Orientation is the most important day - it sets company expectations Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth Create an atmosphere in which people enjoy working Create a work environment of teamwork so the needs of the guest are exceeded Performance Appraisal System - commitment to providing performance feedback to employees Human Capital Review - commitment to developing bench strength; identification of future talent Commitment to Innovation and Creativity Dedication to highest quality center-of-plate Proper seasonality of menus Leadership is educated on new menu trends and guest expectations

Job Description About The Hotel Hartness: The Hotel Hartness is a luxury boutique property committed to delivering exceptional guest experiences through high-quality service and meticulously curated offerings. We pride ourselves on operational excellence, attention to detail, and fostering a welcoming and professional environment. The Executive Chef is responsible for leading all culinary operations at Hotel Hartness, ensuring exceptional food quality, consistency, and guest experience across all outlets. This role is both creative and operational, balancing culinary excellence with financial discipline, team development, and seamless collaboration across hotel departments. The Executive Chef will set the culinary vision while maintaining the highest standards of execution, safety, and service reflecting the luxury and character of Hotel Hartness. Key Responsibilities Culinary Leadership & Quality Develop and execute menus that align with Hotel Hartness' brand, seasonality, and guest expectations Ensure consistent food quality, presentation, and taste across all dining venues, events, and in-room dining Lead recipe development, menu engineering, and innovation while respecting classic techniques Operational Excellence Oversee daily kitchen operations, staffing, scheduling, and workflow efficiency Maintain strict adherence to food safety, sanitation, and health department standards Ensure proper equipment use, maintenance, and kitchen organization Financial & Cost Management Manage food costs, labor costs, and overall culinary budgets Partner closely with Purchasing and Finance to optimize procurement, inventory control, and vendor relationships Monitor waste, portion control, and purchasing practices to maximize profitability without compromising quality Team Leadership & Development Recruit, train, mentor, and retain a high-performing culinary team Foster a professional, respectful, and accountable kitchen culture Conduct performance evaluations and provide ongoing coaching and development Collaboration & Guest Experience Work closely with Front Office, Events, Purchasing, and Hotel Leadership to ensure seamless service Support banquets, private events, and special culinary programming Respond to guest feedback with professionalism and a commitment to continuous improvement Qualifications Proven experience as an Executive Chef or Executive Sous Chef in a luxury hotel or high-end restaurant environment Strong background in multi-outlet culinary operations Demonstrated ability to manage food and labor costs effectively Experience leading and developing diverse culinary teams Strong organizational, communication, and leadership skills Culinary degree or equivalent professional experience preferred ServSafe certification (or ability to obtain)

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at Converse University in Spartanburg, SC. This is a Full-Time position. is $50,000/ a year. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for an Executive Chef to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

At HC-One, kindness is at the heart of everything we do. We are looking for a dedicated Chef who can bring their skills and passion for food into our care home kitchen. You'll play a vital role in preparing and serving wholesome, homemade meals that not only meet nutritional needs but also bring comfort and enjoyment to our Residents every day. This role includes a £1,000 welcome bonus. About You You will be an experienced cook with a recognised qualification, holding an S/NVQ2 in Catering & Hospitality or Professional Cookery, along with a Level 2 Food Hygiene Certificate. With a sound understanding of Hazard Analysis Critical Control Points (HACCP), you'll be confident in maintaining the highest standards of food safety and kitchen practice. Beyond your technical skills, you'll bring creativity to menu planning, pride in presenting nutritious and appetising dishes, and a genuine passion for making mealtimes special for our Residents. Above all, you'll be a team player with a positive attitude and a caring approach that reflects the values of HC-One. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Chef HC-One will invest in you with great opportunities to progress into regional and national roles: * Great work life balance * An hourly rate is subject to experience and qualifications * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About You Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About The Company Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button

Brevard College Dining services provides campus-wide food services to students, faculty, and staff on the Brevard College campus and catering events on and off campus. The college serves approximately 800 residential students. The department employs approximately 35 full/part-time and student employees. POSITION SUMMARY: Responsible for overseeing all culinary functions for a college dining program. The person will manage and lead a culinary staff and oversee all safety and sanitation as it pertains to the dining program. QUALIFICATIONS: Education, Experience, Training: Preferred Degree, Certificate, or record of formal training in Culinary Arts. At the College's discretion, the education and experience prerequisites may be accepted when the candidate can demonstrate, to the satisfaction of the College, an equivalent combination of education and experience to prepare the candidate for success in the position. ServSafe certification preferred or expected within 60 days of hire date. ESSENTIAL FUNCTIONS: Responsible for overseeing all culinary staff, production of weekly menus for students, and production of food for catering events. Purchasing and managing inventory within budget. Introduce and rotate new culinary programs and offerings. Responsible for food cost in purchasing and maintaining budget. Manage and lead a culinary team in areas of safety and sanitation as it pertains to all HACCP protocols and health department regulations. Responsible for developing and writing menus for weekly rotation in the cafeteria as well as for menu Banquet Event Orders (BEOs). Promotes the use of station based production sheets, recipes, and quality tracking logs, through generation of reports. Inspects the facility daily and reports deviations from standards to the director. Inspects and manages daily-weekly-monthly sanitation/cleaning schedules and tasks pertaining to foodservice facility and equipment. Places work orders in a timely manner. Executes and controls the quality assurance program including: training, auditing, reporting, regular and deep-cleaning schedules and daily checklists. Maintains and communicates a safety/security mindset which protects both the assets of the college and the personal safety of employees and customers. Manages and mitigates financial loss through waste management, and loss prevention, portion control and adherence. Responsible for inventory of goods. Conducts annual employee evaluations. Defines development plan for each employee. Food Production: Plans and manages food production including: menu planning, inventory, production sheets, recipes usage, quality adherence to standards. May be responsible for the handson production of one or more foodservice stations, based upon needs. Responsible for the oversight of the productivity of all culinary staff, to include safe food handling practices, time management, and quality assurance. Ensures correct service, storage, labeling, cooling, and discard procedures for hot and cold food production. Ensures timely meal service to all service areas. Supervise service delivery during peak times. Personally checks the quality of foods serviced at each station, for all meals.

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

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for a Dietary Manager to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Join Our Culinary Team! Are you a passionate, innovative chef ready to take the next big step in your career? We're seeking a talented and experienced Chef! We believe that great food brings people together. If you're ready to showcase your culinary creativity and make an impact, this is the opportunity you've been waiting for! What We Offer: Competitive salary Creative freedom to design seasonal, locally-inspired menus Supportive team and a positive work environment A dynamic, bustling restaurant with a loyal customer base Who You Are: Proven experience as a Head Chef or Sous Chef Strong team-building skills Passionate about food trends, sustainability, and creating unforgettable dishes Excellent organizational and time-management abilities

Job Description The Executive Chef builds relationships with our team and our guests to create a memorable dining experience for our guest. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team, Guests, Vendors and our community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through the Rick Erwin Dining Group Core Values REDG Core Values Ethics of Management Respect for each employee Mutual respect among employees Procedural fairness Transparency and honesty in professional relationships; Trust is always present Commitment to Excellence Knowing what excellence looks like for every task Making excellence a habit in the workplace Same attitude every day displayed by workforce Creating guest oriented service experience - creating memorable experiences Creating employee oriented development - service knowledge Commitment to Service Standards Staffing expectations established and followed Scheduling expectations established and followed Manager expectations are clear and fair Steps of Service are identified, trained, and followed Large Party Format is a non-negotiable because it works Commitment to Problem Solving Eliminate attitude of indifference (67% of customers leave because of an attitude of indifference) Empower employees to immediately solve guest problems (Customers judge the quality of a business by the responsiveness of the first person with whom they are in contact) Debrief the cause of the problem later without blame or criticism Teach / retrain when necessary Commitment to the Development of Staff Orientation is the most important day - it sets company expectations Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth Create an atmosphere in which people enjoy working Create a work environment of teamwork so the needs of the guest are exceeded Performance Appraisal System - commitment to providing performance feedback to employees Human Capital Review - commitment to developing bench strength; identification of future talent Commitment to Innovation and Creativity Dedication to highest quality center-of-plate Proper seasonality of menus Leadership is educated on new menu trends and guest expectations

Job Description Three Notch'd Brewing Company is coming to South Carolina with a mission to Leave Our Mark in the Palmetto state. We are hiring for a culinary leader with a passion for serving quality food that elevates their dining experience. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team. Job Title: Executive Chef Direct Report: General Manager, VP of Retail Operations, President & COO Indirectly Report: Director of Culinary Operations Job Summary: Supervises, delegates and works hands-on in kitchen functions with kitchen and receiving personnel to ensure quality of food, timeliness of food service, proper food and kitchen labor cost and a safe and sanitary kitchen facility; interviews, hires, trains and develops kitchen management and line personnel. Essential Tasks and Responsibilities: • Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices • Program Toast POS computer for menus, seasonal food items, and limited time offerings. • Using XtraChef inventories prepared foods and determines portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage • Monitors, print out computer reports daily to review and control kitchen labor costs • Delegates food preparation assignments to kitchen staff • Checks quality of all prepared goods by taste, temperature, portioning and appearance • Prepares daily food specials: write prices, and proofreads daily menus • Expedites food order “dupes” from kitchen station to dining rooms • Conduct menu class for each meal period • Demonstrates and teaches food preparation techniques to sous chefs and cooks • Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers • Interviews, hires, schedules and trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils, and machinery • Write an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings • Plans and prepares menu and schedules personnel for catered events and outdoor festivals • Walks and inspects the equipment, machinery and facility in compliance with safety, health and sanitation regulations, directs and assists personnel to correct any safety or health hazards • Consistently apply and comply with all company policies and procedures regarding safety, security, emergencies and energy • All menu items meet the criteria of food concepts for and are priced to provide exceptional value to the customer • Food orders delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards • Food cost percentage goals is met monthly; labor cost goal is met weekly • Through the application of management “Methods,” kitchen personnel are methodically developed in professional culinary and managerial skills, and all departments are integrated so that the customer receives extraordinary service and value • Kitchen facility is an efficient, safe and sanitary work environment • Other duties as needed Additional Job Functions: • Assist in other areas as needed • Completion of any task requested by a member of 3NB management or the Executive team. Supervisory Responsibilities: Responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Partners with Human Resources to manage employee relations issues. Required Qualifications: • Must be able to effectively communicate and understand directions • Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures • Must be ServSafe certified • Must have the ability to manage and support the kitchen staff • Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role • Solid supervisory, organizational and time management skills are required • Profit & Loss accountability- managed service experience is desirable • Experience with and knowledge of all Microsoft applications required • Must be willing to follow all Safety Standards • Requires experience as a working chef in a high-volume restaurant • Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions • Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production • Available to work a variable schedule to include early mornings, late nights, weekends and holidays • Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises • To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees • Think and act creatively to provide customers with exceptional service and value Desired Qualifications: • Culinary or Bachelor's degree Work Environment: • Back of the house • Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions. Equipment Used: • Oven • Deep Fryer • Mixer • Grill • Steamer • Calculator • Cutlery • Dishwasher • Chef Knives • Other Cooking Equipment • Computer • Photocopier • Other equipment as applicable Travel Requirements: Little or No Travel ( Lifting Requirements: HEAVY: Frequent lifting and / or carrying objects weighing up to 130 pounds. Objects weighing more than 50 pounds require assistance through use of the buddy system. Physical Requirements: Bending: Constant Keying / Fingering: Constant Hearing: Constant Reaching: Constant Seeing: Constant Speaking: Constant Standing: Constant Walking: Constant Lifting: Frequent Three Notch'd Brewing Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

As a Head Chef at HC-One, kindness is at the heart of everything you do. It's a quality that touches every part of life in our Dementia, Nursing, Residential, and Specialist care homes. Everyone who works here understands that our Residents are individuals, each with their own life stories - and by joining HC-One, you'll have the opportunity to give something meaningful back to them through your care and commitment. This role includes a £1,000 welcome bonus. As Head Chef, you'll inspire your kitchen team to deliver high-quality, nutritious meals that our Residents will genuinely enjoy. You'll ensure every dish supports our Residents' health and wellbeing, considering individual dietary needs, cultural preferences, and nutritional requirements. With hygiene and safety always front of mind, you'll take responsibility for managing the kitchen efficiently - overseeing stock, budgets, orders, and compliance with food safety standards such as HACCP. You'll work closely with central teams to maintain nutritional excellence while running a smooth, well-organised kitchen operation. You'll also play a vital role in shaping mealtimes into enjoyable, ambient dining experiences. After all, great food in a welcoming environment can make a real difference to our Residents' quality of life. We're looking for someone with: * An S/NVQ2 in Catering & Hospitality or Professional Cookery * A minimum Level 3 Food Hygiene Certificate * A good understanding of Hazard Analysis Critical Control Points (HACCP) Beyond qualifications, we value your energy, leadership, and ability to motivate others. You'll be organised, able to plan ahead, and take pride in delivering excellent service every day. Most importantly, you'll be kind, considerate, and committed to making our care homes a great place to live - and work. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Head Chef we will invest in you and you will enjoy additional support and benefits including: * £1,000 welcome bonus * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About You Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button About The Company Not Specified Keyboard Shortcuts * F9 - Move focus from the edit area to the Footer Toolbar * F10 - Move focus from the edit area to the first toolbar button * Shift + TAB - Move focus from the edit area to the last toolbar button

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

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Sous Chef at Presbyterian College in Clinton, SC. This is a full-time position. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE